EASY BAKED SAUSAGE AND ZUCCHINI CASSEROLE
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
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
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
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.
SKILLET ZUCCHINI AND SAUSAGE
I lived on the Oregon coast for 20 years and had plenty of guests dropping by. I often turned to this quick and easy dish, serving it up with skillet cornbread or garlic bread. Judging by the requests for the recipe, everyone loved it! -LaBelle Doster, Vancouver, Washington
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 313 calories, Fat 23g fat (6g saturated fat), Cholesterol 40mg cholesterol, Sodium 525mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 5g fiber), Protein 11g protein.
CHEESY SAUSAGE ZUCCHINI CASSEROLE
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
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 AND SAUSAGE CASSEROLE
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
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 ZUCCHINI CASSEROLE
Make and share this Sausage Zucchini Casserole recipe from Food.com.
Provided by MigJ9063
Categories Pork
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Parboil zucchini. Sauté pork sausage and onions drain off fat.
- Combine zucchini, sausage, onions, spices and eggs in a casserole dish. Top with bread crumbs and cheese. Bake at 350 degrees for 30 minute Serves 4-6.
Nutrition Facts : Calories 360.1, Fat 23.4, SaturatedFat 9, Cholesterol 161.4, Sodium 605.5, Carbohydrate 18.7, Fiber 3.2, Sugar 5.5, Protein 19.9
ZUCCHINI, SAUSAGE, AND FETA CASSEROLE
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
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.
ZUCCHINI-SAUSAGE BRUNCH CASSEROLE
You can prepare this casserole the night before and bake it the following morning, or prepare it in the morning to have for dinner! You can really use any amount of cheeses for this recipe, and you can increase the amount of sausage also, small pork breakfast sausages can be used in place of Italian sausage, you won't have to remove them from the casings, just cook them and then crumble.... this casserole is worth making, it's delicious!
Provided by Kittencalrecipezazz
Categories Meat
Time 9h
Yield 6-8 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 616.3, Fat 47.5, SaturatedFat 22.7, Cholesterol 358, Sodium 1696.1, Carbohydrate 11.9, Fiber 1.7, Sugar 2.9, Protein 35.5
ZUCCHINI AND SAUSAGE CASSEROLE
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
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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