Zucchini And Sausage Casserole Recipe

Name: Zucchini And Sausage Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs zucchini or 2 lbs yellow squash, coarsely grated; 3/4 lb sage sausage; 3/4 lb hot sausage; 2 sweet onions, chopped; 3 garlic cloves, chopped; 1 cup heavy cream; 1 cup fresh breadcrumb; 5 large eggs, lightly beaten; 2 cups chopped pecans; 2 -3 cups grated sharp cheddar cheese; TOPPING; 6 tablespoons butter; 3/4 cup fresh breadcrumb; 3/4 cup chopped pecans; 1/2 cup grated cheddar cheese

Servings: persons

2 lbs zucchini or 2 lbs yellow squash, coarsely grated
3/4 lb sage sausage
3/4 lb hot sausage
2 sweet onions, chopped
3 garlic cloves, chopped
1 cup heavy cream
1 cup fresh breadcrumb
5 large eggs, lightly beaten
2 cups chopped pecans
2 -3 cups grated sharp cheddar cheese
TOPPING
6 tablespoons butter
3/4 cup fresh breadcrumb
3/4 cup chopped pecans
1/2 cup grated cheddar cheese

1
Preheat the oven to 350 degrees. Grease a wide, 2-quart baking dish, or spray it with nonstick spray.
2
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.
3
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.
4
Stir in the garlic and cook 1 more minute. Combine the sausage and onions with the zucchini.
5
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.
6
For the topping, combine the butter, bread crumbs, and the pecans. Sprinkle evenly over the casserole. Bake, uncovered, about 30 minutes.
7
Sprinkle the top with the 1/2 cup cheese and return to the oven just until the cheese is melted and lightly browned.

1481

kcal

Calories

126

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 lbs zucchini or 2 lbs yellow squash, coarsely grated, 3/4 lb sage sausage, 3/4 lb hot sausage, 2 sweet onions, chopped, and more.

Yes, Zucchini And Sausage Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Zucchini And Sausage Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions