Sausage And Zucchini Casserole Recipe (Easy, Delicious, And Healthy)
Zucchini Sausage Casserole is a delicious and hearty casserole to make for dinner any night of the week. Sausage and Zucchini Casserole Recipe is an easy and tasty way to use up extra zucchini from the garden.
Prep Time20 minutes mins
Cook Time35 minutes mins
Total Time55 minutes mins
Course: Casserole, Entree, Main Course
Cuisine: American
Keyword: baked squash and zucchini casserole, sausage and zucchini casserole recipe, zucchini sausage casserole
Servings: 8 servings
Calories: 199kcal
Author: Barbara
- 1 pound ground sausage
- 1 medium onion, diced
- 1 bell pepper, diced
- 14.5 ounces stewed tomatoes, undrained
- 2 - 3 small zucchini
Preheat oven to 350 degrees F. Spray a 13 x 9 inch baking dish with nonstick cooking spray.
Cook ground sausage in a skillet.
Add onions and peppers, and saute until onions are soft.
Pour in tomatoes with their juices; if desired, break up the tomatoes into smaller pieces.
Simmer for 15 - 20 minutes.
Arrange sliced zucchini into prepared baking dish. Pour sausage mixture over top.
Bake for 35 - 40 minutes or until zucchini is fork tender.
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- 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.
- 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.
- Love zucchini? Try these zucchini fritters.
- The nutritional information below is auto-calculated and can vary depending on the products used. It should not be used for specific dietary needs.
Calories: 199kcal | Carbohydrates: 6g | Protein: 10g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 41mg | Sodium: 478mg | Potassium: 370mg | Fiber: 1g | Sugar: 3g | Vitamin A: 245IU | Vitamin C: 23mg | Calcium: 32mg | Iron: 2mg