Zucchini Sausage Bake
Indulge in the hearty flavors of a Zucchini Sausage Bake, a comforting and low-carb casserole that’s perfect for busy weeknights or meal prep. This layered dish combines tender rounds of fresh zucchini, savory Italian sausage, and a rich tomato sauce infused with garlic and Italian seasoning, all topped with gooey mozzarella and nutty parmesan cheese. Baked until bubbly and golden, it delivers a satisfying blend of cheesy goodness and wholesome veggies in every bite. With just 20 minutes of prep time and a straightforward baking process, this zucchini bake is a flavorful, family-friendly meal that’s gluten-free and packed with protein. Serve it with a side salad or crusty bread to complete the experience!
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Recipe Information
Ingredients
- 4 medium zucchini
- 1 pound Italian sausage (mild or spicy)
- 1 medium onion
- 3 garlic cloves
- 2 tablespoons olive oil
- 14.5 ounces diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon Italian seasoning
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups mozzarella cheese (shredded)
- 0.5 cups parmesan cheese (grated)
- 2 tablespoons fresh parsley (chopped)
Instructions
Preheat your oven to 375°F (190°C).
Trim the ends off the zucchini and slice them into 1/4-inch thick rounds.
In a large skillet over medium heat, heat 2 tablespoons of olive oil. Add the diced onion and sauté for 3-4 minutes until softened.
Add the minced garlic and cook for an additional minute until fragrant.
Remove the sausage casings if necessary, then add the sausage to the skillet. Break it apart with a wooden spoon and cook until browned and fully cooked, about 6-8 minutes.
Stir in the diced tomatoes (with their juices), tomato paste, Italian seasoning, salt, and black pepper. Let the mixture simmer for 5 minutes, then remove it from the heat.
Lightly grease a 9x13-inch baking dish with olive oil or cooking spray.
Spread half of the sliced zucchini in an even layer on the bottom of the dish.
Add half of the sausage mixture on top of the zucchini, followed by 1 cup of shredded mozzarella cheese.
Repeat with a second layer of zucchini, sausage mixture, and the remaining mozzarella cheese.
Sprinkle the grated parmesan cheese evenly over the top layer.
Cover the dish with aluminum foil and bake for 20 minutes in the preheated oven.
Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.
Allow the dish to rest for 5 minutes, then garnish with fresh chopped parsley before serving.
Nutrition Facts
Calories |
2863 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 208.3 g | 267% | |
| Saturated Fat | 85.9 g | 430% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 514 mg | 171% | |
| Sodium | 7388 mg | 321% | |
| Total Carbohydrate | 86.0 g | 31% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 39.3 g | ||
| Protein | 174.1 g | 348% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2814 mg | 216% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 4929 mg | 105% | |
*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.
