If you like lasagna, you have to try this Zucchini Sausage Casserole! It’s loaded with fresh zucchini, Italian sausage, and cheese to create an easy summer meal.
This post is sponsored by Utah Pork Producers Association. All opinions are my own.
When zucchini season rolls around, I’m always looking for new ways to use it beyond the usual breads and muffins. This Zucchini Sausage Casserole is one of those recipes that’s simple enough for a weeknight and hearty enough for my husband to call it dinner.
Italian pork sausage is the star here. Since zucchini is pretty mild on its own, the sausage adds all the savory flavor it needs. Three kinds of cheese bring everything together for a casserole that tastes a lot like lasagna, minus the noodles.
One of my favorite things about cooking with Italian pork sausage is that it’s already packed with seasonings, so there’s very little prep involved. Brown the sausage and zucchini, layer everything together, and let the oven do the rest. It’s an easy way to get big flavor into dinner without a lot of extra ingredients.
Why You’ll Love this Recipe
- It’s an easy summer dinner. With zucchini and Italian pork sausage tucked inside, this casserole is two-thirds of the way to a complete dinner. A crusty baguette with butter is my pick to round it out!
- It’s endlessly adaptable. Have some fresh herbs? Basil or parsley would be good here. Like mushrooms? Throw ’em in. Garlic fans can add some minced garlic cloves to their heart’s delight—the flavor pairs really nicely with the casserole ingredients.
- Want some spice? Use spicy Italian sausage instead of mild.
- It’s not a huge casserole. I’d say it makes 2–4 dinner servings, depending on how hungry you are, and it reheats nicely. If you need more, you can double the recipe easily in a 13×9-inch pan.
What You’ll Need To Make It
- Italian pork sausage flavors the dish really nicely. Use mild or spicy.
- A combination of cottage cheese, shredded cheddar, and parmesan make the casserole creamy without making it super rich.
- Use small to medium zucchini. The huge ones can get watery in a casserole. Yellow squash work here too.
- The flour absorbs some of the moisture from the zucchini.
How to Make Zucchini Sausage Casserole
- Brown and crumble the Italian pork sausage, and place in an 8×8-inch casserole dish.
- Sauté the zucchini and onion, and place half on top of the sausage.
- Whisk the cottage cheese, egg, and parmesan together.
- Pour the cottage cheese mixture over the zucchini, and top with the remaining zucchini.
- Top with shredded cheddar.
- Bake for 15–20 minutes, or until heated through.
Frequently Asked Questions
The dish is done when it is warmed throughout and the cheese is melted on top. The inside should be at least 160°F, which is perfect for 15–20 minutes in the oven.
This casserole makes great leftovers! Reheat in the oven or microwave.
Yes! You can substitute yellow squash or use a combination of both.
No need! The texture of the skin is a nice contrast with the creamy cheese. Of course you can peel it if you prefer it that way.
My Tip for Choosing Zucchini
When I’m shopping for zucchini, I pick the zucchini that are 6–8 inches long with smooth, firm skin. Smaller zucchini have fewer seeds and less water. Oversized zucchini can add too much liquid to the dish.
If you have a plethora of zucchini, check out this old fashioned zucchini casserole next. It would be lovely with a half pound of Italian sausage in it, too.
What to serve with Zucchini Sausage Casserole
- A baguette or roll with butter
- Garlic bread or Bisquick cheddar biscuits
- A leafy green salad (Caesar salad would pair nicely)
- Italian green beans
- Fruit salad
📖 Recipe
Zucchini Sausage Casserole
Ingredients
- ½ lb Italian sausage
- 2 tablespoons flour
- 3 cups diced zucchini
- ½ small onion chopped
- 1 cup cottage cheese
- ¼ cup parmesan cheese
- 1 egg
- ¾ cup shredded cheddar
Want to save this recipe?
Enter your email below and we’ll send it straight to your inbox! Plus you’ll get new recipes each week!
Instructions
- Preheat oven to 350°F. Grease an 8×8-inch baking dish.
- Place ½ lb Italian sausage in a large skillet and cook until browned, breaking up the sausage as it cooks (remove the casings if you started with sausage links). Remove the sausage from the pan with a slotted spoon, leaving the drippings.
- Place the sausage into the baking dish and stir in 1 tablespoon flour.
- Add 3 cups diced zucchini and ½ small onion (diced) to the skillet and cook just until tender. Toss with the remaining flour. Spoon half the zucchini over the meat.
- In a medium bowl, whisk together 1 cup cottage cheese, ¼ cup parmesan cheese, and 1 egg. Pour over the zucchini layer, and top with the remaining zucchini mixture. Sprinkle ¾ cup shredded cheddar over the top.
- Bake for 15–20 minutes, or until heated through.
Notes
- Sauté some mushrooms with the zucchini
- Add a tablespoon or two of fresh herbs like basil or parsley
- Add a couple cloves of minced garlic (sauté with the zucchini)
- For a little zip, use spicy Italian sausage or add red pepper flakes
Comments
No Comments