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Zucchini Sausage Casserole

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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.

Zucchini Sausage Casserole - an easy to make casserole featuring zucchini and Italian Sausage cooked on the stove top in less than 30 minutes.

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.

Zucchini Sausage Casserole - an easy to make casserole featuring zucchini and Italian Sausage cooked on the stove top in less than 30 minutes.

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!

Yield: 4

Zucchini Sausage Casserole

Zucchini Sausage Casserole
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes

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

  1. Heat a large saute pan over medium heat, and saute the sausage until no longer pink.
  2. Remove the sausage from the pan and set aside to drain. Pour out most of the sausage drippings.
  3. Saute the fennel, onion and garlic in the pan for 5 minutes.
  4. Add the zucchini, summer squash and pepper and cook for 5 more minutes.
  5. Return the sausage to the pan along with the water, cider vinegar and ketchup.
  6. Cover and cook for 15 minutes.
  7. Serve topped with basil.

Notes

Nutrition facts are estimates.

Nutrition Information:

Yield:

4

Amount Per Serving: Calories: 457Saturated Fat: 12gCholesterol: 86mgSodium: 936mgCarbohydrates: 14gFiber: 3gSugar: 5gProtein: 18g

Did you make this recipe?

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Zucchini Sausage Casserole - an easy to make casserole featuring zucchini and Italian Sausage cooked on the stove top in less than 30 minutes.

I am glad to have another easy zucchini casserole to make!  What are you making with zucchini this year?

Find More Zucchini Recipes

By on August 1st, 2016

11 thoughts on “Zucchini Sausage Casserole”

  1. 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)

    Reply
  2. 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.

    Reply

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