Zucchini Sausage Casserole

This Zucchini Sausage Casserole is an easy and healthy family dinner for using your summer zucchini. With delicious crunchy zucchini slices cooked in a homemade tomato sauce and tasty pieces of ground sausage, this casserole is a creamy delicacy.

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If you are always on the look for easy dinners that are filling, high in proteins, and packed with vitamins and vegetables, like my Zucchini Pizza Casserole, Cheeseburger Casserole, or Green Bean Casserole, then this recipe is for you!

This zucchini sausage casserole ticks all these boxes, and even kids love it. You can make it with any kind of sausage, like plant-based variations, if you have some plant-forward guests on your table.

Ingredients and Substitutions

All you need to make this zucchini casserole are:

• Fresh Zucchinis – Trim the ends and keep them unpeeled to save all the vitamins and nutrients.
• Olive Oil – I use extra-virgin olive oil, but any vegetable oil would do the trick.
• Onion – or shallots for a fancier touch.
• Bell Pepper – any color, green or red are my favorite options
• Garlic – Fresh crushed garlic or powdered garlic.
• Ground Italian Sausage – I suggest chicken sausage meat to cut down the fat or any ground sausage meat you love, like pork or turkey. You can use plant-based meat if you prefer.
• Italian Seasoning – Or your own mix.
• Salt and Ground Pepper – adjust to taste.
• Diced Tomatoes form a can, undrained
• Worcestershire Sauce – Or miso paste.
• Shredded Mozzarella – Or just shredded cheddar.
• Shredded Cheddar – Or just shredded mozzarella.
• Broth or you can use any kind of broth from beef broth to vegetable broth

How To Make Zucchini Sausage Casserole

This is one of the easiest dinners to prepare in less than 30 minutes and such a perfect way to use many zucchini that often take over your veggie garden in summer.

1. First, trim the zucchini ends, and using a long sharp knife, slice the zucchini crosswise into thin slices of about 1/4 of an inch.
2. Set aside in a large bowl.
3. Preheat the oven to 400°F (200°C). Lightly spray a baking dish with cooking spray. Set aside.
4. In a large skillet, warm olive oil over medium-high heat. Then, add diced onion and garlic. Cook until fragrant, then stir in sausage, Italian seasoning, salt, and pepper.
5. Cook the sausage over medium heat until the meat is no longer pink, breaking the meat with a spoon to form a small ground.
6. Stir in the diced bell pepper, Worcestershire sauce, and cook until bell pepper softens – about 1 to 2 minutes.
7. Remove from the heat, and place the cooked sausage mixture on a plate.
8. Meanwhile, in the same skillet add the remaining oil and add the zucchini slices. Cook and stir for 1 minute then add diced canned tomatoes – undrained – and broth.
9. Reduce the heat and cook until the zucchini softens – about 5 to 7 minutes.
10. In the end, return the cooked sausage mixture to the pan and stir to combine.
11. Pour the entire mixture into the prepared baking dish. Sprinkle both cheeses on top of the dish.
12. Bake the casserole at 400°F (200°C) for 10 to 15 minutes or until bubbly and the cheese has melted.

Serving

Serve the zucchini sausage casserole on its own as a low-carb dinner or with healthy sides like:

• Brown Rice
• Quinoa
• Cauliflower Rice – classic cauliflower rice or cauliflower coconut rice.
• Cooked pasta

Storage Instructions

The great thing about casseroles is how long they store in the fridge or freezer. You can keep this casserole refrigerated for up to 3 days. Cover the dish with foil. You can also place portions in airtight containers and freeze them for up to one month. Thaw in the fridge the day before and rewarm in a microwave-safe container or non-stick saucepan.

Allergy Swaps

Below are some ideas to make this recipe with a few variations if you need them.

• Meat-Free – There are plenty of plant-based ground meat options that are made from natural ingredients and not overly processed. Otherwise, try rehydrated textured soy protein, lentils, or tofu crumble.
• Low-Sodium – You can use low-sodium broth or replace it with water.
• Zucchini – You can also use round yellow squash for this recipe.
• Dairy-Free – Feel free to use any dairy-free grated cheese alternatives you love.
• Green Bell Pepper Swap – You can replace the bell pepper with sliced button mushrooms or simply skip it.

Frequently Asked Questions

Below are my answers to your most common questions about this recipe.

More Casserole Recipes

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