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This time of year I am inundated with zucchini! So I am always trying to come up with different ways to serve zucchini, like this Zucchini Sausage Casserole.
My family and I are members of a CSA, so we get a big box of seasonal vegetable from a local farm every week. I made this recipe by using a whole bunch of the vegetables we received, including zucchini, yellow summer squash, fennel, onions and green pepper. I thought sausage would combine well with the flavors, and it certainly did! I used hot Italian sausage because my family likes spicy foods, but sweet would work well too.
This casserole is very quick to make, and it was done in about 30 minutes, which makes it perfect for a busy night. It was quite tasty, and the abundance of vegetables makes it a complete meal. The fennel was a little bit crunchy, which gave it texture. If you don’t have fennel I think celery would be a good substitute.
I used my Veggetti Spiral Vegetable slicer to make the yellow summer squash into noodle like spirals, which makes it cook quickly and look cool. I would have done that with the zucchini too, but my zucchini was too large for the spiral slicer!
Zucchini Sausage Casserole
Ingredients
- 1 lb Italian sausage hot or sweet
- 1 bulb fennel sliced
- 1 medium onion sliced
- 3 cloves garlic minced
- 1 zucchini sliced
- 1 yellow summer squash sliced
- 1 green pepper sliced
- 1/2 cup water
- 2 Tablespoon cider vinegar
- 2 Tablespoon ketchup
- 2 Tablespoon fresh basil
Instructions
- Heat a large saute pan over medium heat, and saute the sausage until no longer pink.
- Remove the sausage from the pan and set aside to drain. Pour out most of the sausage drippings.
- Saute the fennel, onion and garlic in the pan for 5 minutes.
- Add the zucchini, summer squash and pepper and cook for 5 more minutes.
- Return the sausage to the pan along with the water, cider vinegar and ketchup.
- Cover and cook for 15 minutes.
- Serve topped with basil.
Notes
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Nutrition Information
Nutrition facts are estimates.
I am glad to have another easy zucchini casserole to make! What are you making with zucchini this year?
This looks so good! Such a great way to use summer vegetables to make a healthy, delicious dish!
This looks SO good and super healthy! I love the simple ingredients combined in to a perfect skillet dish!
I can practically smell it now! Here from Creat, Link, Inspire.
Looks very delicious. I love italian sausages too. You can’t get wrong with these ingredients:) @thewinthropchronicles.com
This casserole looks delicious! I love making zoodles and combining them with meats to make a simple meal. This is perfect for our busy weeknights!
This really does look good. I had not thought of adding vinegar to the mix. I think that something I have been missing.
b+
Fabulous dinner to try this week! Thanks for linking up with What’s Cookin’ Wednesday!
It looks delicious…must try…always looking for low carb recipes! TFS
Ooh, this looks delicious. We have quite a few sausages stashed in the freezer, so may have to try this I think. #SundaysDownUnder
This sounds great! I love the addition of the fennel on top of the Italian sausage. Thank you for bringing these to Snickerdoodle Sunday and I hope to see your latest ideas later today!
Sarah (Sadie Seasongoods)
Looks very, very good. Making me wanting to grab a fork and dig right in.
Don’t have a vegetable spiral slicer but I have used a vegetable/potato peeler by slicing in nice long strips, stacking up the strips and then with sharp knife cut into long narrow strips like you would be making French Fries; hence, you now have long zucchini noodles.
Have also used a box grater by using the larger openings/ holes; slicing into nice long strips.
I don’t own one of these but a mandolin would also work well getting nice even sliced strips.