Best 10 Zucchini Sausage Casserole Recipes

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**Zucchini Sausage Casserole: A Savory and Comforting Dish for Any Occasion**

Zucchini sausage casserole is a delectable and versatile dish that combines the flavors of tender zucchini, savory sausage, and a creamy, cheesy sauce. This casserole is not only a hit among zucchini enthusiasts but also a great way to sneak in extra vegetables for picky eaters. Our collection of zucchini sausage casserole recipes offers a variety of options to suit your taste preferences and dietary needs. From classic recipes that showcase the harmonious blend of zucchini and sausage to innovative ones that incorporate unique ingredients and cooking techniques, there's something for everyone. Whether you're looking for a quick and easy weeknight meal or a hearty dish to impress your guests, our zucchini sausage casserole recipes have got you covered. Get ready to tantalize your taste buds with this comforting and flavorful dish that's perfect for any occasion.

Let's cook with our recipes!

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

ZUCCHINI & SAUSAGE STOVETOP CASSEROLE



Zucchini & Sausage Stovetop Casserole image

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

1 pound bulk pork sausage
1 tablespoon canola oil
3 medium zucchini, thinly sliced
1 medium onion, chopped
1 can (14-1/2 ounces) stewed tomatoes, cut up
1 package (8.8 ounces) ready-to-serve long grain rice
1 teaspoon prepared mustard
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1 cup shredded sharp cheddar cheese

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.

ZUCCHINI SAUSAGE CASSEROLE



Zucchini Sausage Casserole image

Incredibly rich and flavorful zucchini casserole. I developed this recipe in a quest for a meal that has plenty of flavor, is relatively low in calories, and can be eaten by my son, who has a milk allergy.

Provided by Ginny.Atl

Categories     Fruits and Vegetables     Vegetables     Squash

Time 55m

Yield 6

Number Of Ingredients 8

cooking spray
3 zucchini, diced
1 pound sausage
1 onion, diced
1 tablespoon melted butter
1 (6 ounce) package dry bread stuffing mix, divided
2 eggs
¼ cup water, or more as needed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray an 8x11-inch casserole pan with cooking spray.
  • Place zucchini in a pot with 1/4 cup water. Cover and bring to a boil. Boil until almost tender but still firm, 2 to 3 minutes. Drain and return zucchini to the pot.
  • Heat a large skillet over medium-high heat. Cook sausage, breaking it up into small pieces, until browned and crumbly, 5 to 7 minutes. Drain and discard grease; remove sausage from the skillet. Cook and stir onion in the same skillet until just translucent, 3 to 5 minutes.
  • Mix butter into 1/2 of the stuffing mix. Add to the zucchini mixture and mix well.
  • Beat eggs in a large bowl. Add a small amount of the hot sausage to the eggs; stir well. Add remaining sausage, onion, and zucchini-stuffing mixture. Pour filling into the prepared pan.
  • Mix remaining stuffing together with 1/4 cup water to get a spreadable consistency. Add more water if too dry. Spread mixture over the top.
  • Bake in the preheated oven until heated through, about 30 minutes.

Nutrition Facts : Calories 359.8 calories, Carbohydrate 25.9 g, Cholesterol 110.7 mg, Fat 21 g, Fiber 1.9 g, Protein 16.4 g, SaturatedFat 7.6 g, Sodium 1169.4 mg, Sugar 4.3 g

ZUCCHINI AND SAUSAGE CASSEROLE



Zucchini and Sausage Casserole image

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

2 pounds zucchini or yellow squash, coarsely grated
3/4 pound sage sausage
3/4 pound hot sausage
2 onions, chopped
3 garlic cloves, chopped
1 cup heavy cream
1 cup fresh bread crumbs
5 large eggs, lightly beaten
2 to 3 cups grated sharp cheddar cheese
2 cups chopped pecans
Salt
Freshly ground pepper
Hot sauce
Topping
6 tablespoons butter, melted
3/4 cup fresh bread crumbs
3/4 cup chopped pecans
1/2 cup grated cheddar cheese

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



Zucchini, Sausage, and Feta Casserole image

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

2 1/2 cups uncooked ziti pasta
1/2 lb Italian sausage
2 tablespoons olive oil
5 cups thinly sliced zucchini (1 1/2 lbs.)
1 medium onion, thinly sliced
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
3 garlic cloves, minced
1/2 cup chicken broth
2 teaspoons all-purpose flour
1/2 cup crumbled feta cheese
3/4 cup shredded mozzarella cheese

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



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.

ZUCCHINI SAUSAGE CASSEROLE



Zucchini Sausage Casserole image

This was a real hit with my family! This recipe will make a large pan of casserole, so you may want to cut it in half. It's a great, savory meal all by itself, but it would also make a nice side dish for the holidays or be perfect for a pot luck. I made it in the middle of the winter for a cozy dinner side, and used up some shredded zucchini that I had frozen from the garden. To make it a little healthier, try substituting low-fat or fat-free ingredients.

Provided by Faux Chef Lael

Categories     Pork

Time 1h20m

Yield 10-12 serving(s)

Number Of Ingredients 10

8 cups zucchini, coarsely shredded (do not squeeze out juice!!)
8 links sweet Italian sausage (removed from casings or use bulk, approx 1.5 lbs)
1/2 cup butter
10 ounces carrots, shredded (appprox 2 cups)
2 medium onions, chopped
12 ounces herb seasoned stuffing mix (2 boxes, I used Pork Stove Top)
1 (10 3/4 ounce) can condensed cream of chicken soup
1 (10 3/4 ounce) can condensed cream of mushroom soup (can also use cream of celery or broccoli)
2 cups sour cream
2 cups cheddar cheese, shredded (optional)

Steps:

  • Line your largest baking pan with heavy duty foil or lightly spray with cooking spray.
  • Preheat a skillet on medium high, add all the butter and let it melt, do not brown. Saute the onions and carrots until the carrots are translucent but not mushy. Pour into a large mixing bowl. There will be a lot of melted butter in the onion mixture, this is necessary for the stuffing.
  • Using same skillet, crumble and brown the sausage (be sure to remove the casings). drain off the grease and add to the onion mix.
  • To the bowl, add all the remaining ingredients and stir well. You will not need to add any water.
  • Move the mixture to prepared baking pan. Bake at 350 for one hour or until golden brown on top. If using optional cheese, add to the top in the last 5-10 minutes of baking, Cheese should be fully melted before serving.
  • You may make this ahead and freeze, or freeze in portions after it is already baked.

ZUCCHINI-SAUSAGE CASSEROLE RECIPE - (4.3/5)



Zucchini-Sausage Casserole Recipe - (4.3/5) image

Provided by dizzybetts

Number Of Ingredients 6

1 pound bulk pork sausage
4 medium zucchini
1 (10 3/4-ounce) can condensed cream of chicken soup
1 (8-ounce) carton sour cream
4 cups chicken-flavor stuffing mix
1/3 cup butter, melted

Steps:

  • Preheat oven to 350°F. Lightly grease a 3-quart baking dish; set aside. In a 12-inch skillet, cook sausage over medium heat until brown. Drain off fat. Return sausage to skillet. Meanwhile, halve zucchini lengthwise; cut crosswise into 1/4-inch pieces. Add zucchini to sausage in skillet. In a small bowl, combine soup and sour cream; stir into sausage mixture. In a large bowl, combine stuffing mix and melted butter. Spoon half of the stuffing mixture into the prepared baking dish. Spread sausage mixture over stuffing in dish. Spoon the remaining stuffing mixture evenly over sausage mixture. Bake, covered, about 30 minutes or until heated through.

SAUSAGE & ZUCCHINI CASSEROLE



Sausage & Zucchini Casserole image

This is a very easy recipe to make, but so delicous! I have brought this to potlucks and always come home with an empty dish and many requests for the recipe. Even people that aren't a fan of zucchini have liked it!

Provided by Diane Schmidt

Categories     Casseroles

Time 55m

Number Of Ingredients 6

1 lb bulk pork sausage (also yummy with turkey sausage)
4 medium zucchini
1 can(s) 10.75 ounce can of golden mushroom soup (campbells makes it, but cream of mushroom works too)
8 oz sour cream
1 box stuffing mix, corn bread
1/3 c butter, melted (not margerine)

Steps:

  • 1. Preheat oven to 350*. Lightly grease a 3 quart rectangular baking dish; set aside. In a 12 inch skillet, cook sausage over med. heat until brown; drain off fat. Return sausage to skillet.
  • 2. Meanwhile, halve zucchini lenghtwise; cut crosswise into 1/4 inch peices. Add zucchini to sausage in skillet. In a small bowl, combine soup and sour cream; stir into sausage mixture. In a large bowl, combine stufffing mix and melted butter.
  • 3. Spoon half of the stuffing mixture into the prepared baking dish. Spread sausage mixture over stuffing in dish. Spoon remaining stuffing mixture evenly over sausage mixture. Bake, covered, about 30 minutes or until heated through.

CHEESY SAUSAGE ZUCCHINI CASSEROLE



CHEESY SAUSAGE ZUCCHINI CASSEROLE image

Categories     Pork

Yield 4

Number Of Ingredients 10

1/2 cup uncooked white rice
1 cup water
1 pound pork sausage
1/4 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 tast

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.

Tips:

  • Choose fresh, firm zucchini. Avoid zucchini that is bruised or has soft spots.
  • Use a sharp knife to cut the zucchini. This will help prevent the zucchini from tearing.
  • Cook the zucchini until it is tender but still has a slight crunch. Overcooked zucchini will be mushy.
  • Feel free to add other vegetables to the casserole, such as corn, bell peppers, or mushrooms.
  • Serve the casserole hot, topped with grated Parmesan cheese or crumbled feta cheese.

Conclusion:

Zucchini 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. This casserole is packed with flavor and is sure to be a hit with your family and friends. So next time you have some zucchini on hand, give this recipe a try. You won't be disappointed!

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