Zucchini Sausage Casserole
Savor the hearty, comforting flavors of this Zucchini Sausage Casserole, a perfect blend of fresh zucchini, savory Italian sausage, and rich, melty mozzarella cheese. This easy-to-make dish combines layers of tender zucchini and a robust tomato-based sausage filling, all crowned with a golden, buttery panko breadcrumb and Parmesan topping. With just 20 minutes of prep time, it’s a crowd-pleasing casserole that’s ideal for busy weeknights or cozy family dinners. Bursting with Italian-inspired flavors and textures, this baked casserole is not only delicious but also a great way to use up fresh zucchini. Serve it as a standalone meal or pair it with a crisp green salad for a complete dinner everyone will love. If you're searching for a zucchini casserole or sausage recipes, this dish is your go-to!
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Recipe Information
Ingredients
- 3 medium zucchini
- 1 pound Italian sausage
- 1 medium yellow onion
- 3 cloves garlic
- 2 tablespoons olive oil
- 1 14-ounce can canned diced tomatoes
- 1 teaspoon dried Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups mozzarella cheese
- 0.5 cup parmesan cheese
- 0.75 cup panko breadcrumbs
- 2 tablespoons butter
Instructions
Preheat your oven to 375°F (190°C).
Slice the zucchini into thin rounds and set it aside.
In a large skillet, heat the olive oil over medium heat. Add the Italian sausage, breaking it apart into small pieces as it cooks. Cook until browned, about 5-7 minutes.
Dice the yellow onion and mince the garlic. Add both to the skillet with the sausage and cook for an additional 3 minutes until fragrant and the onion is softened.
Stir in the canned diced tomatoes, Italian seasoning, salt, and black pepper. Let the mixture simmer for 5 minutes to combine the flavors.
In a greased 9x13-inch baking dish, layer half of the sliced zucchini. Top with half of the sausage mixture and sprinkle 1 cup of shredded mozzarella cheese over it.
Repeat the layers with the remaining zucchini, sausage mixture, and 1 cup of mozzarella cheese.
In a small bowl, combine the panko breadcrumbs, parmesan cheese, and melted butter. Mix until the breadcrumbs are evenly coated.
Sprinkle the breadcrumb mixture evenly over the casserole.
Cover the casserole with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 15 minutes, or until the breadcrumbs are golden brown and the casserole is bubbly.
Let the casserole sit for 5 minutes before serving.
Nutrition Facts
Calories |
4270 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 307.0 g | 394% | |
| Saturated Fat | 138.8 g | 694% | |
| Polyunsaturated Fat | 25.9 g | ||
| Cholesterol | 874 mg | 291% | |
| Sodium | 10274 mg | 447% | |
| Total Carbohydrate | 140.9 g | 51% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 49.8 g | ||
| Protein | 228.3 g | 457% | |
| Vitamin D | 7.6 mcg | 38% | |
| Calcium | 3390 mg | 261% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 4635 mg | 99% | |
*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.
