Best 3 Zucchini And Sausage Casserole Recipes
Indulge in the culinary delight of Zucchini and Sausage Casserole, a flavorful and versatile dish that combines the goodness of hearty sausage, tender zucchini, and a medley of delectable ingredients. This casserole boasts three enticing variations – Classic, Cheesy, and Low-Carb – each offering a unique flavor profile that caters to diverse preferences. The classic recipe captivates with its rustic simplicity, featuring juicy sausage, sautéed zucchini, and a creamy sauce. The cheesy version elevates the experience with a generous blend of mozzarella and Parmesan cheeses, resulting in a golden-brown, gooey masterpiece. For those seeking a lighter option, the low-carb recipe巧妙utilizes cauliflower rice and almond flour, creating a guilt-free casserole that maintains all the savory flavors.
Check out the recipes below so you can choose the best recipe for yourself!
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.
ZUCCHINI, SAUSAGE, AND FETA CASSEROLE
Make and share this Zucchini, Sausage, and Feta Casserole recipe from Food.com.
Provided by KathyP53
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees.
- Cook pasta in boiling, salted water for 5 minutes. Drain.
- Remove casings from sausage. Heat oil in larege skillet over medium-high heat. Add sausage to pan, stirring to crumble; cooked until browned. Remove sausage from pan, reserving small amount of fat in bottom of skillet. Drain sausage on paper towel. Add zucchini, onion, garlic, and salt and pepper. Saute 8-10 minutes until vegetables are tender and zucchini is beginning to brown, stirring occasionally.
- Whisk broth and flour together in small bowl. Add broth mixture to skillet, cook 1 minute. Combine zucchini mixture, pasta, sausage,and feta cheese in a large bowl; toss well. Spoon into a buttered 11x7" baking dish. Sprinkle evenly with mozarella cheese.
- Bake for 20 minutes or until bubbly and lightly browned.
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.
Tips:
- Use fresh zucchini: Fresh zucchini has a crisp texture and mild flavor that works well in this casserole. If you don't have fresh zucchini, you can use frozen zucchini that has been thawed and drained.
- Cook the sausage thoroughly: Sausage is a key ingredient in this casserole, so make sure it is cooked through before adding it to the casserole. You can cook the sausage in a skillet over medium heat until it is no longer pink in the center.
- Use a variety of cheeses: This recipe calls for a combination of mozzarella and Parmesan cheeses. You can also use other types of cheese, such as cheddar, Monterey Jack, or Fontina.
- Don't overcook the casserole: The casserole is done when the zucchini is tender and the cheese is melted and bubbly. Overcooking the casserole will make the zucchini mushy.
Conclusion:
Zucchini and sausage casserole is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover zucchini. The casserole can be served with a variety of side dishes, such as rice, pasta, or salad. This versatile dish is sure to please everyone at the table.
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