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Zucchini Sausage Casserole Recipe

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4.1 from 12 reviews

This hearty Zucchini Sausage Casserole is a flavorful and comforting dish featuring tender zucchini, savory ground chicken sausage, and a blend of melted mozzarella and cheddar cheeses. Cooked on the stovetop and finished in the oven, it combines fresh vegetables, Italian seasoning, and a touch of Worcestershire sauce for a filling meal perfect for weeknights.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings
  • Category: Casserole
  • Method: Stovetop and Baking
  • Cuisine: American

Ingredients

Vegetables & Aromatics

  • 2 tablespoons Olive Oil (divided)
  • 1 small Onion (deseeded, diced)
  • 1 Bell Pepper (diced, red or green)
  • 2 Garlic Cloves (crushed)
  • 5 medium Zucchini (sliced into 1/4″ slices, 600 g / 21 oz)

Meat

  • 1 pound Ground Chicken Sausage Meat (or ground Pork Sausage Meat)

Seasonings & Sauces

  • 2 teaspoons Italian Seasoning
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Ground Pepper
  • 1 can Diced Tomatoes (undrained)
  • 1 tablespoon Worcestershire Sauce (or tamari sauce)

Liquids & Broths

  • 1/4 cup Broth (low sodium beef broth or vegetable broth)

Cheese

  • 1/2 cup Shredded Mozzarella
  • 1/2 cup Shredded Cheddar

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C). Prepare a large baking dish and lightly oil its surface with cooking spray. Set aside for later use.
  2. Sauté Aromatics: In a large skillet or non-stick pan, warm 1 tablespoon of olive oil over medium heat. Add the diced onion and crushed garlic cloves. Cook for a few minutes until fragrant and the onion is translucent.
  3. Cook Sausage: Add the ground chicken sausage meat to the skillet. Season with salt, Italian seasoning, and ground pepper. Use a wooden spatula to break up the meat into crumbles. Cook until the sausage is no longer pink, about 6 minutes.
  4. Add Bell Pepper and Worcestershire Sauce: Stir in the diced bell pepper and Worcestershire sauce. Cook for another 1-2 minutes until the pepper softens slightly.
  5. Remove Sausage Mixture: Take the cooked sausage mixture off the heat and transfer it to a bowl. Set aside.
  6. Cook Zucchini: In the same skillet, add the remaining 1 tablespoon of olive oil. Add the zucchini slices and stir to coat. Cook for about 1 minute.
  7. Add Tomatoes and Broth: Pour the undrained diced tomatoes and broth into the skillet with zucchini. Bring the mixture to a boil, then reduce to a simmer.
  8. Simmer Zucchini Mixture: Keep cooking uncovered for 5-7 minutes, stirring occasionally, until the zucchini is tender and the liquid has slightly reduced.
  9. Combine Sausage and Zucchini Mixtures: Return the sausage mixture to the skillet and stir evenly to combine. Cook for an additional minute until warmed through.
  10. Transfer and Top with Cheese: Transfer the combined mixture into the prepared baking dish. Sprinkle the shredded mozzarella and cheddar evenly on top.
  11. Bake Casserole: Place the baking dish in the oven and bake for 10-15 minutes, or until the cheese is melted and bubbly.
  12. Serve: Serve the casserole hot, garnished with fresh herbs such as parsley or basil. It pairs well with cooked brown rice, quinoa, or cauliflower rice for a complete meal.
  13. Storage: Allow leftovers to cool. Cover the baking dish with foil and store in the refrigerator for up to 3 days. For longer storage, freeze in airtight containers for up to 1 month. Thaw overnight in the fridge before reheating.
  14. Reheating: Reheat leftovers in the microwave using a microwave-safe bowl or in a non-stick saucepan over medium heat until warmed through.

Notes

  • You can substitute ground pork sausage for chicken sausage for a richer flavor.
  • Use low sodium broth to control salt content in the dish.
  • If you want the casserole less saucy, simmer the tomato and broth mixture longer to reduce liquid further.
  • Fresh herbs such as basil or parsley add a nice brightness when sprinkled on top before serving.
  • This casserole can be adapted to gluten-free by ensuring the sausage and Worcestershire sauce are certified gluten-free.
  • Leftovers freeze well and can be portioned out for easy meal prep.

Find it online: https://cheftinaskitchen.com/zucchini-sausage-casserole-recipe/