Sausage Zucchini Casserole Recipes

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EASY BAKED SAUSAGE AND ZUCCHINI CASSEROLE



Easy Baked Sausage and Zucchini Casserole image

This easy baked sausage and zucchini casserole is a perfect weeknight meal that comes together quickly and is super light yet filling. It is reminiscent of something like pizza or lasagna and seriously delicious! Gluten free, low carb, keto and can be made paleo or Whole30.

Provided by Monica Stevens Le

Categories     Main Course

Time 50m

Number Of Ingredients 13

2 large zucchinis (cut into 1/4" rounds)
2 tablespoons avocado oil
1/2 white onion (sliced)
2 teaspoons Italian seasoning
1 1/2 pounds Italian sausage (casing removed)
4 garlic cloves (minced)
1 can artichoke hearts (in water, drained & chopped)
kosher salt (to taste)
black pepper (to taste)
1/3 cup bone broth (or chicken broth)
1 1/2 cups red sauce (see notes)
1/4 cup grated parmesan cheese (for garnish, optional)
1/4 cup fresh parsley (roughly chopped)

Steps:

  • Toss the zucchini slices with kosher salt. Place into a colander and set over the sink to drain for 30 minutes. Pat very dry and remove as much salt as possible at the end.
  • Preheat the oven to 400 degrees Fahrenheit and adjust the oven rack to the middle position.
  • In a large skillet over medium heat, add the oil. After it has heat up for about 1 minute, add onions with Italian seasoning. Cook for about 5 minutes until soft, stirring frequently.
  • Add sausage and cook while breaking up the meat with a wooden spoon for about 7-8 minutes until browned. Add garlic and cook for about a minute, stirring frequently until fragrant. Remove from the skillet and transfer to a bowl. Stir in artichoke hearts and salt & pepper.
  • Add mixture to a 1.75 quart baking dish and layer zucchini rounds in between. Evenly distribute the broth on top of the dish. Cover with red sauce and cheese.
  • Bake at 400 degrees Fahrenheit for 20-25 minutes until zucchini is slightly golden around the edges and the cheese has melted. Feel free to do a low broil the last few minutes, too. Sprinkle with fresh parsley and serve warm.

Nutrition Facts : Calories 570 kcal, Carbohydrate 13 g, Protein 21 g, Fat 48 g, SaturatedFat 15 g, Cholesterol 90 mg, Sodium 1676 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving

ZUCCHINI & SAUSAGE STOVETOP CASSEROLE



Zucchini & Sausage Stovetop Casserole image

Gather zucchini from your garden or farmers market and start cooking. My family goes wild for this wholesome casserole. You can grate the zucchini if you'd like. -LeAnn Gray, Taylorsville, Utah

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 10

1 pound bulk pork sausage
1 tablespoon canola oil
3 medium zucchini, thinly sliced
1 medium onion, chopped
1 can (14-1/2 ounces) stewed tomatoes, cut up
1 package (8.8 ounces) ready-to-serve long grain rice
1 teaspoon prepared mustard
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1 cup shredded sharp cheddar cheese

Steps:

  • In a large skillet, cook sausage over medium heat 5-7 minutes or until no longer pink, breaking it into crumbles. Drain and remove sausage from pan., In same pan, heat oil over medium heat. Add zucchini and onion; cook and stir 5-7 minutes or until tender. Stir in sausage, tomatoes, rice, mustard, garlic salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 5 minutes to allow flavors to blend., Remove from heat; sprinkle with cheese. Let stand, covered, 5 minutes or until cheese is melted.

Nutrition Facts : Calories 394 calories, Fat 26g fat (9g saturated fat), Cholesterol 60mg cholesterol, Sodium 803mg sodium, Carbohydrate 24g carbohydrate (6g sugars, Fiber 2g fiber), Protein 16g protein.

CHEESY SAUSAGE ZUCCHINI CASSEROLE



Cheesy Sausage Zucchini Casserole image

My mom would make this recipe with the zucchini and tomatoes that would flourish in our garden. It's my favorite casserole.

Provided by Mandy Stevenson Hudson

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 1h30m

Yield 8

Number Of Ingredients 10

½ cup uncooked white rice
1 cup water
1 pound pork sausage
¼ cup chopped onion
1 cup diced fresh tomato
4 cups cubed zucchini squash
2 (4 ounce) cans sliced mushrooms, drained
1 (8 ounce) package processed cheese food, cubed
1 pinch dried oregano
salt and pepper to taste

Steps:

  • Combine the rice and water in a small saucepan, and bring to a boil. Reduce heat to low, and simmer for about 20 minutes, or until tender. Remove from heat, and set aside.
  • Preheat the oven to 325 degrees F (165 degrees C).
  • Cook sausage and onion in a large skillet over medium heat, stirring until evenly browned. Drain excess grease. Stir in zucchini and tomatoes, and cook until tender. Stir in rice, mushrooms, and cheese. Season with oregano, salt, and pepper. Spread into a 9x13 inch baking dish, or a 2 quart casserole dish.
  • Bake, uncovered, for 1 hour in the preheated oven, or until lightly browned and bubbly.

Nutrition Facts : Calories 305.4 calories, Carbohydrate 17.3 g, Cholesterol 54.9 mg, Fat 19.6 g, Fiber 1.9 g, Protein 15.3 g, SaturatedFat 8.5 g, Sodium 989.4 mg, Sugar 4.6 g

ZUCCHINI SAUSAGE CASSEROLE



Zucchini Sausage Casserole image

This was a real hit with my family! This recipe will make a large pan of casserole, so you may want to cut it in half. It's a great, savory meal all by itself, but it would also make a nice side dish for the holidays or be perfect for a pot luck. I made it in the middle of the winter for a cozy dinner side, and used up some shredded zucchini that I had frozen from the garden. To make it a little healthier, try substituting low-fat or fat-free ingredients.

Provided by Faux Chef Lael

Categories     Pork

Time 1h20m

Yield 10-12 serving(s)

Number Of Ingredients 10

8 cups zucchini, coarsely shredded (do not squeeze out juice!!)
8 links sweet Italian sausage (removed from casings or use bulk, approx 1.5 lbs)
1/2 cup butter
10 ounces carrots, shredded (appprox 2 cups)
2 medium onions, chopped
12 ounces herb seasoned stuffing mix (2 boxes, I used Pork Stove Top)
1 (10 3/4 ounce) can condensed cream of chicken soup
1 (10 3/4 ounce) can condensed cream of mushroom soup (can also use cream of celery or broccoli)
2 cups sour cream
2 cups cheddar cheese, shredded (optional)

Steps:

  • Line your largest baking pan with heavy duty foil or lightly spray with cooking spray.
  • Preheat a skillet on medium high, add all the butter and let it melt, do not brown. Saute the onions and carrots until the carrots are translucent but not mushy. Pour into a large mixing bowl. There will be a lot of melted butter in the onion mixture, this is necessary for the stuffing.
  • Using same skillet, crumble and brown the sausage (be sure to remove the casings). drain off the grease and add to the onion mix.
  • To the bowl, add all the remaining ingredients and stir well. You will not need to add any water.
  • Move the mixture to prepared baking pan. Bake at 350 for one hour or until golden brown on top. If using optional cheese, add to the top in the last 5-10 minutes of baking, Cheese should be fully melted before serving.
  • You may make this ahead and freeze, or freeze in portions after it is already baked.

ZUCCHINI AND SAUSAGE CASSEROLE



Zucchini and Sausage Casserole image

Make and share this Zucchini and Sausage Casserole recipe from Food.com.

Provided by out of here

Categories     Vegetable

Time 55m

Yield 10 serving(s)

Number Of Ingredients 14

2 lbs zucchini or 2 lbs yellow squash, coarsely grated
3/4 lb sage sausage
3/4 lb hot sausage
2 sweet onions, chopped
3 garlic cloves, chopped
1 cup heavy cream
1 cup fresh breadcrumb
5 large eggs, lightly beaten
2 cups chopped pecans
2 -3 cups grated sharp cheddar cheese
6 tablespoons butter
3/4 cup fresh breadcrumb
3/4 cup chopped pecans
1/2 cup grated cheddar cheese

Steps:

  • Preheat the oven to 350 degrees. Grease a wide, 2-quart baking dish, or spray it with nonstick spray.
  • Put the zucchini in a colander to drain for about 30 minutes, or wrap it in a clean tea towel and gently squeeze it to remove the excess liquid. Put the zucchini in a large mixing bowl.
  • Heat a large skillet and add the sausage. Cook until the sausage starts to brown, stirring to break it up. Pour off all but about 3 tablespoons grease. Add the onions and cook until soft, about 5 minutes.
  • Stir in the garlic and cook 1 more minute. Combine the sausage and onions with the zucchini.
  • Stir in the cream, bread crumbs, eggs, cheese, and the pecans. Add salt, pepper, and hot sauce to taste. Pour the mixture into the baking dish. The casserole may be refrigerated at this point for up to 2 days or frozen.
  • For the topping, combine the butter, bread crumbs, and the pecans. Sprinkle evenly over the casserole. Bake, uncovered, about 30 minutes.
  • Sprinkle the top with the 1/2 cup cheese and return to the oven just until the cheese is melted and lightly browned.

Nutrition Facts : Calories 808.2, Fat 68.4, SaturatedFat 24.7, Cholesterol 235.5, Sodium 850.9, Carbohydrate 24.6, Fiber 5.1, Sugar 5.3, Protein 27.7

SAUSAGE AND ZUCCHINI



Sausage and Zucchini image

This fast, flavorful dish appears on our table many times in summer when zucchini is abundant. The combination of zucchini, sausage and cheese is a real taste treat.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 10

1 pound fully cooked smoked sausage
4 cups cubed zucchini
2 cups chopped fresh tomatoes
1/2 cup chopped onion
1 teaspoon lemon juice
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon hot pepper sauce, optional
1 teaspoon all-purpose flour
1/2 cup shredded cheddar cheese

Steps:

  • Cut sausage in half lengthwise, then into 1/2-in. slices; brown in a large skillet over medium heat. Drain. Add the zucchini, tomatoes, onion, lemon juice, oregano, salt and hot pepper sauce if desired. Cook for 15 minutes or until zucchini is just crisp-tender. Sprinkle with flour; toss to coat. Bring to a boil; boil and stir for 2 minutes. Sprinkle with cheese. Remove from the heat; cover and let stand until cheese is melted.

Nutrition Facts :

STUFFED ZUCCHINI CASSEROLE



Stuffed Zucchini Casserole image

A little work, but it tastes so good. A great recipe if you are growing zucchini in your garden. Goes well with mashed potatoes.

Provided by BUCHKO

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Zucchini Recipes

Time 1h

Yield 8

Number Of Ingredients 9

4 medium zucchini
1 pound ground beef
1 pound Italian sausage
1 small onion, chopped
½ cup dried bread crumbs
1 egg, beaten
1 (28 ounce) can crushed tomatoes
1 (10.75 ounce) can condensed tomato soup
1 cup water

Steps:

  • Preheat oven to 350 degrees (175 degrees C). Grease or spray a 13x9 inch baking dish.
  • Cut the zucchini in half lengthwise. With a spoon, scoop out the seeds. Chop and reserve about 3/4 of the seeds for the stuffing. In a medium bowl, mix together the ground beef, sausage, chopped onion, bread crumbs, egg and the reserved zucchini seeds. Place the meat mixture equally into all of the zucchini halves; mixture should be piled up over the top. Place the filled zucchini halves into the prepared baking dish.
  • In a bowl, stir together the crushed tomatoes, tomato soup, and water. Spoon the tomato mixture over the filled zucchini, liberally. Bake in the preheated oven for approximately 45 minutes. You may want to place foil or a cookie sheet underneath the baking dish because it tends to bubble over and splash.

Nutrition Facts : Calories 358.9 calories, Carbohydrate 22.9 g, Cholesterol 79.6 mg, Fat 20.9 g, Fiber 3.6 g, Protein 21.7 g, SaturatedFat 7.4 g, Sodium 905.5 mg, Sugar 5.5 g

ZUCCHINI AND SAUSAGE CASSEROLE



Zucchini and Sausage Casserole image

Provided by Nathalie Dupree

Categories     Milk/Cream     Egg     Onion     Bake     Thanksgiving     Casserole/Gratin     Sausage     Pecan     Zucchini     Fall

Yield Makes 10 (side dish) or 6 (main dish) servings

Number Of Ingredients 18

2 pounds zucchini or yellow squash, coarsely grated
3/4 pound sage sausage
3/4 pound hot sausage
2 onions, chopped
3 garlic cloves, chopped
1 cup heavy cream
1 cup fresh bread crumbs
5 large eggs, lightly beaten
2 to 3 cups grated sharp cheddar cheese
2 cups chopped pecans
Salt
Freshly ground pepper
Hot sauce
Topping
6 tablespoons butter, melted
3/4 cup fresh bread crumbs
3/4 cup chopped pecans
1/2 cup grated cheddar cheese

Steps:

  • Preheat the oven to 350°F. Grease a wide, 2-quart baking dish, or spray it with nonstick spray.
  • Put the zucchini in a colander to drain for about 30 minutes or wrap it in a clean tea towel and gently squeeze it to remove the excess liquid. Put the zucchini in a large mixing bowl.
  • Heat a large skillet and add the sage sausage and hot sausage. Cook until the sausage starts to brown, stirring to break it up. Pour off all but about 3 tablespoons grease. Add the onions and cook until soft, about 5 minutes. Stir in the garlic and cook 1 more minute. Combine the sausage and onions with the zucchini.
  • Stir in the cream, the 1 cup bread crumbs, the eggs, the 2 to 3 cups cheese, and 2 cups pecans. Add salt, pepper, and hot sauce to taste. Pour the mixture into the baking dish. The casserole may be refrigerated at this point for up to 2 days or frozen for up to 3 months.
  • For the topping, combine the butter, the 3/4 cup bread crumbs, and the 3/4 cup pecans. Sprinkle evenly over the casserole. Bake, uncovered, until hot through, about 30 minutes. Sprinkle the top with the 1/2 cup cheese and return to the oven just until the cheese is melted and lightly browned.

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From therecipes.info


ZUCCHINI & SAUSAGE STOVETOP CASSEROLE RECIPE - COOK.ME RECIPES
2021-08-06 In the same pan, heat oil and cook zucchini and onion until tender. Stir in sausage, tomatoes, rice, mustard, garlic salt, and pepper. Bring the casserole to a boil. Reduce heat and simmer to allow flavors to blend. Remove the pan from the heat and sprinkle the mixture with cheese. Let stand, covered until the cheese is melted.
From cook.me


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