Easy Zucchini & Sausage Casserole

Zucchini and sausage go together like soup and sandwich.

I found out my cholesterol is too high and the plan is to try to bring it down through diet and exercise over the next six months to stave off having to use medication. So I am trying really hard to eat more vegetables, and make them taste fabulous!

This casserole is baked and served over noodles. It’s lower in fat but not flavor and it was delicious and satisfying – and low in the bad fats. Give it a try.

zucchini

I bet the whole family will love this one.

Here’s How to Do it:

Preheat the oven to 350° –

Rub 3 Tablespoons of olive oil on the bottom of a large casserole dish.

Slice the zucchini and mushrooms into thick slices.

Place the zucchini slices in a single layer on the bottom.

Top with the mushrooms and

sprinkle with the remaining olive oil.

Add the sausage and top with the sauce.

Cover the whole thing with the cheese and bake, uncovered, for 30 to 40 minutes. I put the casserole dish on a baking sheet to keep it from bubbling over in the oven.

zucchini

The cheese should be bubbly and slightly browned.

While it’s cooking, make the pasta. Serve the casserole over hot pasta. A small salad and garlic bread are the perfect addition to make the meal. And enjoy.

zucchini

© Copyright 2022 The Lazy Gastronome

Easy Zucchini and Sausage Casserole

Super easy casserole that is full of flavor. A dish your family will love.

Course: dinner, lunch, Main Course, main dish
Cuisine: American, low fat, summer
Keyword: breakfast sausage, casserole, chicken sausage, summer squash, tomato sauce, zucchini
Servings: 4 servings
Author: HelenFern
Ingredients
  • 1-1/2 to 2 medium zucchini, sliced about 1/2 inch thick
  • 4-5 large crimini mushrooms, cut into thick slices
  • 1/4 cup olive oil
  • 6 chicken sausage links, sliced thick (I used one with garlic and red peppers in it)
  • 3/4 cup jarred or homemade spaghetti sauce
  • 1/4 cup fresh grated parmesan
  • 1/4 cup grated mozzerella
  • 6 cups cooked fettucini noodles
Instructions
  1. Preheat the oven to 350° - 

  2. Rub 3 Tablespoons of olive oil on the bottom of a large casserole dish.

  3. Place the zucchini slices in a single layer on the bottom.

  4. Top with the mushrooms and sprinkle with the remaining olive oil.

  5. Add the sausage and top with the sauce.

  6. Cover the whole thing with the cheese and bake, uncovered, for 30 to 40 minutes.

  7. The cheese should be bubbly and slightly browned.

  8. While it's cooking, make the pasta. Serve the casserole over hot pasta. A small salad and garlic bread are the perfect addition to make the meal. And enjoy. 

Recipe Notes

© Copyright 2022 The Lazy Gastronome

zucchini

I love cooking in enameled cast iron casserole dishes. It cooks evenly and holds in the heat. If you don’t have one, I recommend you get one. You will love it!!

Here are some things that are perfect to use for this recipe!

Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!


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2 Responses to Easy Zucchini & Sausage Casserole

  1. Jenna says:

    Wow, you don’t have to cook the zucchini and mushrooms first? Don’t they release a lot of water while baking? I love the ease of this dish if that’s the case!

    • HelenFern says:

      Nope – The liquid evaporates. If you prefer the vegetables more well done you can cook them. Thanks for stopping by! Have a lovely week.

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