Chicken Sausage Zucchini Casserole Recipes

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STUFFED ZUCCHINI WITH CHICKEN SAUSAGE



Stuffed Zucchini with Chicken Sausage image

For a light dinner, try this simple and yummy recipe!

Provided by Christine

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Zucchini Recipes

Time 1h5m

Yield 4

Number Of Ingredients 11

2 zucchini, ends trimmed
3 tablespoons olive oil
2 links Italian-style chicken sausage, casings removed
2 teaspoons crushed red pepper flakes
salt and ground black pepper to taste
½ sweet onion (such as Vidalia®), chopped
3 cloves garlic, chopped
1 (14.5 ounce) can whole peeled tomatoes, drained and chopped
½ cup dry bread crumbs
¼ cup grated Parmesan cheese
1 tablespoon chopped fresh basil

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Cut a lengthwise 3/4-inch thick slice from each zucchini. Retain the lengthwise slices. With a spoon, scoop out the flesh, leaving a shell intact all around the zucchini. Discard or save the flesh for another use. Chop up the retained lengthwise slices of zucchini.
  • Heat the olive oil in a skillet over medium heat, and cook the chicken sausage, breaking the meat up as it cooks, until the sausage has begun to brown, about 8 minutes. Sprinkle in the crushed red pepper flakes, and season with salt and black pepper. Stir in the chopped zucchini, onion, and garlic, and cook until the onion is translucent, about 5 minutes. Scrape the sausage mixture into a bowl, and stir in the tomatoes, bread crumbs, Parmesan cheese, and basil until the stuffing is thoroughly combined.
  • Lightly stuff the zucchini boats with the stuffing, place the zucchini into a baking dish, and bake until thoroughly heated through and beginning to brown on top, about 30 minutes.

Nutrition Facts : Calories 260 calories, Carbohydrate 20 g, Cholesterol 36.9 mg, Fat 15.7 g, Fiber 2.9 g, Protein 11.7 g, SaturatedFat 3.5 g, Sodium 548.1 mg, Sugar 5.7 g

CHICKEN ZUCCHINI CASSEROLE



Chicken Zucchini Casserole image

A co-worker shared this chicken zucchini casserole recipe that was originally her grandmother's. When I make it, I use pre-cooked chicken from the grocery store and fresh zucchini my neighbor gives me from his garden. -Bev Dutro, Dayton, Ohio

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 6 servings.

Number Of Ingredients 8

1 package (6 ounces) stuffing mix
3/4 cup butter, melted
3 cups diced zucchini
2 cups cubed cooked chicken breast
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 medium carrot, shredded
1/2 cup chopped onion
1/2 cup sour cream

Steps:

  • In a large bowl, combine stuffing mix and butter. Set aside 1/2 cup for topping. Add the zucchini, chicken, soup, carrot, onion and sour cream to the remaining stuffing mixture. , Transfer to a greased 11x7-in. baking dish. Sprinkle with reserved stuffing mixture. Bake, uncovered, at 350° until golden brown and bubbly, 40-45 minutes.

Nutrition Facts : Calories 481 calories, Fat 31g fat (18g saturated fat), Cholesterol 115mg cholesterol, Sodium 1174mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 2g fiber), Protein 21g 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

CHICKEN SAUSAGE & ZUCCHINI CASSEROLE



Chicken Sausage & Zucchini Casserole image

Great casserole that is a good meal to share either at a potluck or when taking a meal to those in need.

Provided by vamckennas

Categories     One Dish Meal

Time 45m

Yield 6 cups, 6 serving(s)

Number Of Ingredients 12

2 1/2 cups brown rice penne pasta
8 -12 ounces chicken sausage
2 tablespoons olive oil
5 -6 cups thinly sliced or shredded zucchini (about 1 1/2 pounds)
2 cups chopped onions
1/2 teaspoon celtic sea salt
1/4 teaspoon fresh ground black pepper
3 garlic cloves, pressed
2/3 cup chicken broth (homemade is best, I'll post a recipe soon)
2 teaspoons arrowroot
1/2 cup crumbled feta cheese
2/3 cup shredded mozzarella cheese

Steps:

  • Preheat oven at 400.
  • Cook penne as directed in boiling water; drain and set aside.
  • Cut sausage into small slices (or remove casings so it can crumble as it cooks). Cook over medium heat in skillet.
  • Remove sausage from skillet and then put in olive oil, zucchini and onion to saute.
  • Add salt, pepper, and garlic after the zucchini and onion have softened.
  • Make a slurry with the chicken broth and arrowroot power and add to vegetable mixture.
  • Stir sausage back in, followed by the feta and mozarella cheeses.
  • Either place in casserole dish or if using an oven-proof skillet, leave it as is, cover and put in oven until warmed through, about 20 minutes.

Nutrition Facts : Calories 396.9, Fat 16.8, SaturatedFat 6.2, Cholesterol 66.3, Sodium 897.3, Carbohydrate 48.2, Fiber 6.8, Sugar 6.3, Protein 15.4

ZUCCHINI, SAUSAGE, AND FETA CASSEROLE



Zucchini, Sausage, and Feta Casserole image

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

Provided by KLHquilts

Categories     One Dish Meal

Time 50m

Yield 6 serving(s)

Number Of Ingredients 12

2 1/2 cups ziti pasta (uncooked)
8 ounces chicken sausage
1 teaspoon olive oil
5 cups zucchini, thinly sliced
2 cups onions, vertically sliced (about 1 onion)
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
3 garlic cloves, minced
1/2 cup fat-free low-sodium chicken broth
2 teaspoons all-purpose flour
2 ounces feta cheese, crumbled
2 ounces part-skim mozzarella cheese (shredded,)

Steps:

  • Preheat oven to 400.
  • Cook pasta in boiling water for 5 minutes, omitting salt and fat; drain.
  • Remove casings from sausage. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sausage to pan; cook until browned, stirring to crumble. Remove from pan. Heat oil in pan. Add zucchini, onion, salt, pepper, and garlic. Cook 10 minutes or until vegetables are tender and zucchini begins to brown, stirring occasionally.
  • Combine broth and flour in a small bowl, stirring with a whisk. Add broth mixture to pan; cook 1 minute. Combine zucchini mixture, pasta, sausage, and feta cheese in a large bowl; toss well.
  • Spoon pasta mixture into an 11x7" baking dish coated with cooking spray. Sprinkle evenly with mozzarella.
  • Bake at 400 for 20 minutes, or until bubbly and lightly browned.

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