Sausage And Zucchini Casserole Recipe (Easy, Delicious, And Healthy)

Sausage and Zucchini Casserole Recipe is an easy and tasty way to use up extra zucchini from the garden. While enjoying this dish fresh out of the oven is great, it is also a great make ahead recipe to take for your lunch during the work week. We share a couple of ways to make this casserole ahead towards the bottom of this post.

Easy Zucchini Casserole

This Zucchini Sausage Casserole is a delicious and hearty casserole to make for dinner any night of the week. While it is a perfect dish for the summer garden season, don’t be afraid to grab a zucchini from the grocery store any time of the year to make this.

I love how easy this zucchini casserole recipe from my West Virginia Cook Book is to toss together. Plus, I often have all these ingredients either growing in the garden or in my pantry at any given day in the summer months.

Ingredient List for Zucchini Sausage Casserole

• Zucchini (2 to 3 small or 1 medium zucchini)
• Ground Pork Sausage
• Diced onions (1 medium onion)
• Diced bell peppers
• Canned Stewed Tomatoes (do not drain)
• Salt and Black Pepper (optional)

How to Make Zucchini Casserole with Sausage

Step By Step Instructions

1. Preheat oven. Spray a 13 x 9 inch casserole dish with nonstick cooking spray.
2. In a large skillet, cook sausage over medium high heat. If needed, a small amount of vegetable oil can be added with the ground sausage. If super greasy, drain the excess grease leaving a little behind.
3. Add onions and green peppers, and sauté until onions are soft.
4. To the skillet, add stewed tomatoes, breaking them up into smaller chunks as it cooks. Simmer and stir occasionally.
5. Arrange sliced zucchini in the bottom of the prepared baking dish.
6. Pour sausage mixture over top the zucchini.
7. Bake for 35 to 40 minutes. If the sausage starts getting too brown, cover with aluminum foil.

Storage Instructions

Let leftovers cool. Transfer to an airtight container, and store in the fridge for up to a week. Reheat in the microwave.

Full instructions and ingredients (with amounts) are in the recipe card at the bottom of this post. Scroll down for complete sausage and zucchini casserole recipe.

Recipe FAQs

• This sausage zucchini recipe is really versatile. Substitute in and out what you have on hand for the sausage, canned tomatoes, bell peppers and squash. See the list of recipe variations below.
• Make this recipe stretch by adding more zucchini.
• There’s no need to peel the zucchini; leave the skin intact.
• Do not drain the canned tomatoes.
• For an easy meal, serve with cooked rice or pasta.

Recipe Variations

• Try using hot sausage, chicken sausage or Italian sausage. I sometimes even use sausage links. Slice them raw, and remove the casings to discard before browning.
• If desired, add minced garlic with the onions for more flavor.
• Substitute canned, diced tomatoes or Italian diced tomatoes for stewed tomatoes.
• To make it spicier, use poblanos or jalapenos instead of bell peppers.
• Red bell peppers, orange bell peppers, green bell peppers or yellow bell peppers will work.
• Try swapping yellow squash for zucchini.
• Love cheese? Add your favorite shredded cheese or cheese crumbles before baking. Cheddar cheese, mozzarella cheese and parmesan cheese would be tasty.

What can I do with too much squash and zucchini?

Make a casserole! Zucchini and yellow squash are the perfect ingredients for a delicious casserole that will serve a crowd. The casserole can be made a side or a main dish if you add some type of protein such as sausage, chicken or ground beef. Scroll to the recipe card for our zucchini sausage casserole recipe.

Should you salt and drain zucchini before cooking?

I cook and bake with zucchini all the time, and I have never in my life salted and drained zucchini before cooking. The answer is no. Just follow the given recipe using a raw, fresh zucchini.

Can you make zucchini casserole ahead of time?

I make zucchini casserole ahead of time quite often. There are two methods for doing this.

1. Prep the zucchini casserole according to the directions, but do not bake it. Cover and refrigerate until you are ready to eat it. Bake as directed. Please note, baking time may be extended if the casserole is cold when it’s put in the oven.
2. Prep and bake zucchini casserole according to directions. Let cool, cover and refrigerate. Rewarm in the microwave or oven to serve.

Easy Zucchini Casseroles

It’s zucchini season again, and my zucchini plant my dad’s zucchini plant is on fire. I’ve made zucchini pie, zucchini bread, air-fried zucchini, spicy roasted zucchini, and fried zucchini slices.

Yet, I still have no less than four zucchini in the refrigerator on any given day. If you’ve ever grown zucchini in your garden, then you know what I’m talking about.

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