Zucchini Sausage and Feta Casserole
Indulge in the comforting flavors of this Zucchini Sausage and Feta Casserole, a hearty dish perfect for weeknight dinners or meal prepping. This easy-to-make casserole layers tender zucchini slices with savory Italian sausage, tangy feta cheese, and creamy mozzarella for a rich, cheesy bite in every forkful. A hint of garlic, Italian seasoning, and crushed red pepper flakes bring a subtle kick of flavor, while a light egg and milk custard ties everything together. With just 20 minutes of prep time and a golden-baked finish in under an hour, this low-carb, gluten-free recipe proves that healthy can also be delicious. Serve it as a stand-alone dish or pair it with a crisp side salad for an irresistible meal that’s sure to become a family favorite!
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Recipe Information
Ingredients
- 3 medium-sized zucchini
- 1 pound ground Italian sausage
- 1 cup feta cheese
- 1 cup shredded mozzarella cheese
- 1 medium-sized yellow onion
- 3 large garlic cloves
- 2 tablespoons olive oil
- 2 large eggs
- 0.25 cup milk
- 2 teaspoons Italian seasoning
- 0.5 teaspoon crushed red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish with olive oil or non-stick spray.
Wash the zucchini and slice them into thin rounds, about 1/4-inch thick. Lay the slices on a paper towel and lightly sprinkle with salt to draw out moisture. Let sit for 10 minutes, then pat dry.
In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté until softened, about 3-4 minutes.
Add the ground Italian sausage to the skillet and cook, breaking it up with a wooden spoon, until browned and cooked through, about 7-8 minutes. Add minced garlic in the last minute of cooking and stir until fragrant.
Remove the skillet from heat and stir in the Italian seasoning, crushed red pepper flakes, black pepper, and 1/2 teaspoon of salt. Set the sausage mixture aside to cool slightly.
In a medium mixing bowl, whisk together the eggs and milk. Stir in the feta cheese and half of the shredded mozzarella cheese.
Layer half of the zucchini slices in the prepared casserole dish. Spread half of the sausage mixture over the zucchini. Repeat with the remaining zucchini and sausage.
Pour the egg, milk, and cheese mixture evenly over the layers in the casserole dish. Gently shake the dish to help the liquid settle.
Top the casserole with the remaining shredded mozzarella cheese.
Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the casserole is set.
Let the casserole cool for 5-10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
450 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.5 g | 45% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 152 mg | 51% | |
| Sodium | 1320 mg | 57% | |
| Total Carbohydrate | 9.7 g | 4% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 4.1 g | ||
| Protein | 23.8 g | 48% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 321 mg | 25% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 526 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
