Sausage And Zucchini Bake Recipes

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SAUSAGE & ZUCCHINI CASSEROLE

This is a very easy recipe to make, but so delicous! I have brought this to potlucks and always come home with an empty dish and many requests for the recipe. Even people that aren't a fan of zucchini have liked it!

Provided by Diane Schmidt

Categories     Casseroles

Time 55m

Number Of Ingredients 6



Sausage & Zucchini Casserole image

Steps:

  • 1. Preheat oven to 350*. Lightly grease a 3 quart rectangular baking dish; set aside. In a 12 inch skillet, cook sausage over med. heat until brown; drain off fat. Return sausage to skillet.
  • 2. Meanwhile, halve zucchini lenghtwise; cut crosswise into 1/4 inch peices. Add zucchini to sausage in skillet. In a small bowl, combine soup and sour cream; stir into sausage mixture. In a large bowl, combine stufffing mix and melted butter.
  • 3. Spoon half of the stuffing mixture into the prepared baking dish. Spread sausage mixture over stuffing in dish. Spoon remaining stuffing mixture evenly over sausage mixture. Bake, covered, about 30 minutes or until heated through.

1 lb bulk pork sausage (also yummy with turkey sausage)
4 medium zucchini
1 can(s) 10.75 ounce can of golden mushroom soup (campbells makes it, but cream of mushroom works too)
8 oz sour cream
1 box stuffing mix, corn bread
1/3 c butter, melted (not margerine)

ZUCCHINI & SAUSAGE STOVETOP CASSEROLE

Gather zucchini from your garden or farmers market and start cooking. My family goes wild for this wholesome casserole. You can grate the zucchini if you'd like. -LeAnn Gray, Taylorsville, Utah

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 10



Zucchini & Sausage Stovetop Casserole image

Steps:

  • In a large skillet, cook sausage over medium heat 5-7 minutes or until no longer pink, breaking it into crumbles. Drain and remove sausage from pan., In same pan, heat oil over medium heat. Add zucchini and onion; cook and stir 5-7 minutes or until tender. Stir in sausage, tomatoes, rice, mustard, garlic salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 5 minutes to allow flavors to blend., Remove from heat; sprinkle with cheese. Let stand, covered, 5 minutes or until cheese is melted.

Nutrition Facts : Calories 394 calories, Fat 26g fat (9g saturated fat), Cholesterol 60mg cholesterol, Sodium 803mg sodium, Carbohydrate 24g carbohydrate (6g sugars, Fiber 2g fiber), Protein 16g protein.

1 pound bulk pork sausage
1 tablespoon canola oil
3 medium zucchini, thinly sliced
1 medium onion, chopped
1 can (14-1/2 ounces) stewed tomatoes, cut up
1 package (8.8 ounces) ready-to-serve long grain rice
1 teaspoon prepared mustard
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1 cup shredded sharp cheddar cheese

CHEESY SAUSAGE ZUCCHINI CASSEROLE

My mom would make this recipe with the zucchini and tomatoes that would flourish in our garden. It's my favorite casserole.

Provided by Mandy Stevenson Hudson

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 1h30m

Yield 8

Number Of Ingredients 10



Cheesy Sausage Zucchini Casserole image

Steps:

  • Combine the rice and water in a small saucepan, and bring to a boil. Reduce heat to low, and simmer for about 20 minutes, or until tender. Remove from heat, and set aside.
  • Preheat the oven to 325 degrees F (165 degrees C).
  • Cook sausage and onion in a large skillet over medium heat, stirring until evenly browned. Drain excess grease. Stir in zucchini and tomatoes, and cook until tender. Stir in rice, mushrooms, and cheese. Season with oregano, salt, and pepper. Spread into a 9x13 inch baking dish, or a 2 quart casserole dish.
  • Bake, uncovered, for 1 hour in the preheated oven, or until lightly browned and bubbly.

Nutrition Facts : Calories 305.4 calories, Carbohydrate 17.3 g, Cholesterol 54.9 mg, Fat 19.6 g, Fiber 1.9 g, Protein 15.3 g, SaturatedFat 8.5 g, Sodium 989.4 mg, Sugar 4.6 g

½ cup uncooked white rice
1 cup water
1 pound pork sausage
¼ cup chopped onion
1 cup diced fresh tomato
4 cups cubed zucchini squash
2 (4 ounce) cans sliced mushrooms, drained
1 (8 ounce) package processed cheese food, cubed
1 pinch dried oregano
salt and pepper to taste

MOM'S ZUCCHINI, TOMATO & ITALIAN SAUSAGE WITH MOZZARELLA

Mom made this recipe when I was a kid in the summer to use up those zucchini we always had too many of. I didn't like it then, but love it now! Omit the sausage and make it vegetarian!

Provided by CookbookCarrie

Categories     One Dish Meal

Time 55m

Yield 6 serving(s)

Number Of Ingredients 7



Mom's Zucchini, Tomato & Italian Sausage With Mozzarella image

Steps:

  • Spray 2 quart casserole with cooking spray.
  • Preheat oven to 350°F.
  • Place one layer of zucchini in bottom of dish, follow with a layer of tomato, a few rings of onion and some sausage.
  • Then cover with mozzarella.
  • Repeat the layers until you get to the top.
  • Bake approx 30 minutes until cheese is melted and a knife inserts easily into the center (to be sure zucchini is done).
  • Enjoy!

1 lb sweet Italian turkey sausage, browned and drained very well
1 medium zucchini, sliced about 1/4 inch thick
2 medium tomatoes, sliced 1/4 inch thick
1 medium onion, sliced 1/4 inch thick
1 lb shredded mozzarella cheese (or use deli slices)
salt
pepper

ZUCCHINI AND SAUSAGE CASSEROLE

Provided by Nathalie Dupree

Categories     Milk/Cream     Egg     Onion     Bake     Thanksgiving     Casserole/Gratin     Sausage     Pecan     Zucchini     Fall

Yield Makes 10 (side dish) or 6 (main dish) servings

Number Of Ingredients 18



Zucchini and Sausage Casserole image

Steps:

  • Preheat the oven to 350°F. Grease a wide, 2-quart baking dish, or spray it with nonstick spray.
  • Put the zucchini in a colander to drain for about 30 minutes or wrap it in a clean tea towel and gently squeeze it to remove the excess liquid. Put the zucchini in a large mixing bowl.
  • Heat a large skillet and add the sage sausage and hot sausage. Cook until the sausage starts to brown, stirring to break it up. Pour off all but about 3 tablespoons grease. Add the onions and cook until soft, about 5 minutes. Stir in the garlic and cook 1 more minute. Combine the sausage and onions with the zucchini.
  • Stir in the cream, the 1 cup bread crumbs, the eggs, the 2 to 3 cups cheese, and 2 cups pecans. Add salt, pepper, and hot sauce to taste. Pour the mixture into the baking dish. The casserole may be refrigerated at this point for up to 2 days or frozen for up to 3 months.
  • For the topping, combine the butter, the 3/4 cup bread crumbs, and the 3/4 cup pecans. Sprinkle evenly over the casserole. Bake, uncovered, until hot through, about 30 minutes. Sprinkle the top with the 1/2 cup cheese and return to the oven just until the cheese is melted and lightly browned.

2 pounds zucchini or yellow squash, coarsely grated
3/4 pound sage sausage
3/4 pound hot sausage
2 onions, chopped
3 garlic cloves, chopped
1 cup heavy cream
1 cup fresh bread crumbs
5 large eggs, lightly beaten
2 to 3 cups grated sharp cheddar cheese
2 cups chopped pecans
Salt
Freshly ground pepper
Hot sauce
Topping
6 tablespoons butter, melted
3/4 cup fresh bread crumbs
3/4 cup chopped pecans
1/2 cup grated cheddar cheese

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