Zucchini Sausage Bake Recipes

ZUCCHINI & SAUSAGE STOVETOP CASSEROLE

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.

CHEESY SAUSAGE ZUCCHINI CASSEROLE

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.

ZUCCHINI SAUSAGE BAKE

Steps:

• In large skillet, cook sausage with the flour.
• Layer in 11 x 17 in baking dish.
• Cook the zucchini and onion in skillet in butter until tender.
• Layer half the zucchini over sausage.
• Combine cottage cheese and grated cheese, garlic salt and eggs in mixing bowl.
• Layer over zucchini in baking dish and cover again with remaining half of zucchini.
• Top with shredded cheese.
• Bake at 350 degrees F for 30 to 35 minutes until cheese is melted on top.

ZUCCHINI-SAUSAGE BRUNCH CASSEROLE

Steps:

• Grease a 13 x 9-inch baking dish.
• In a skillet cook the sausage meat until no longer pink; drain fat.
• Add in the onions, garlic, zucchini; sate until the veggies are tender (about 4 minutes) season the mixture with seasoned salt or white salt and black pepper.
• Add in the chopped roasted red bell peppers; cool slightly.
• Spread about 4 cups bread cubes in the greased baking dish.
• Top with HALF of the sausage mixture then HALF of the shredded cheese.
• Repeat with remaining bread cubes, then remaining sausage and then remaining cheddar cheese.
• In a bowl whisk together eggs with half and half cream; pour the egg mixture over the casserole.
• Cover and chill for 8 hours.
• Before baking sprinkle grated parmesan cheese on top.
• Bake covered in a 325 degree oven for about 50-60 minutes or until hot and bubbly.

SKILLET ZUCCHINI AND SAUSAGE

Steps:

• Heat oil in a large skillet, lightly brown sausage. Add onion, celery, green pepper, garlic, oregano and pepper. Cook and stir until vegetables are almost tender. Add zucchini and tomatoes; cook and stir until zucchini is just tender. Sprinkle with seasoning blend.

ITALIAN SAUSAGE AND ZUCCHINI

Steps:

• In a large skillet over medium heat, brown the Italian sausage until the inside is no longer pink. Cut sausage into 1/4 inch slices, and continue cooking until browned.
• Stir in the zucchini, yellow squash, and onion; cook and stir for 2 minutes. Pour in the tomatoes, with liquid. Reduce heat, cover, and simmer for 10 to 15 minutes.

ZUCCHINI AND SAUSAGE CASSEROLE

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.