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
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.
STUFFED ZUCCHINI CASSEROLE
A little work, but it tastes so good. A great recipe if you are growing zucchini in your garden. Goes well with mashed potatoes.
Provided by BUCHKO
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Zucchini Recipes
Time 1h
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees (175 degrees C). Grease or spray a 13x9 inch baking dish.
- Cut the zucchini in half lengthwise. With a spoon, scoop out the seeds. Chop and reserve about 3/4 of the seeds for the stuffing. In a medium bowl, mix together the ground beef, sausage, chopped onion, bread crumbs, egg and the reserved zucchini seeds. Place the meat mixture equally into all of the zucchini halves; mixture should be piled up over the top. Place the filled zucchini halves into the prepared baking dish.
- In a bowl, stir together the crushed tomatoes, tomato soup, and water. Spoon the tomato mixture over the filled zucchini, liberally. Bake in the preheated oven for approximately 45 minutes. You may want to place foil or a cookie sheet underneath the baking dish because it tends to bubble over and splash.
Nutrition Facts : Calories 358.9 calories, Carbohydrate 22.9 g, Cholesterol 79.6 mg, Fat 20.9 g, Fiber 3.6 g, Protein 21.7 g, SaturatedFat 7.4 g, Sodium 905.5 mg, Sugar 5.5 g
ZUCCHINI-SAUSAGE CASSEROLE RECIPE - (4.3/5)
Provided by dizzybetts
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F. Lightly grease a 3-quart baking dish; set aside. In a 12-inch skillet, cook sausage over medium heat until brown. Drain off fat. Return sausage to skillet. Meanwhile, halve zucchini lengthwise; cut crosswise into 1/4-inch pieces. Add zucchini to sausage in skillet. In a small bowl, combine soup and sour cream; stir into sausage mixture. In a large bowl, combine stuffing mix and melted butter. Spoon half of the stuffing mixture into the prepared baking dish. Spread sausage mixture over stuffing in dish. Spoon the remaining stuffing mixture evenly over sausage mixture. Bake, covered, about 30 minutes or until heated through.
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
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
ZUCCHINI SAUSAGE CASSEROLE
This was a real hit with my family! This recipe will make a large pan of casserole, so you may want to cut it in half. It's a great, savory meal all by itself, but it would also make a nice side dish for the holidays or be perfect for a pot luck. I made it in the middle of the winter for a cozy dinner side, and used up some shredded zucchini that I had frozen from the garden. To make it a little healthier, try substituting low-fat or fat-free ingredients.
Provided by Faux Chef Lael
Categories Pork
Time 1h20m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Line your largest baking pan with heavy duty foil or lightly spray with cooking spray.
- Preheat a skillet on medium high, add all the butter and let it melt, do not brown. Saute the onions and carrots until the carrots are translucent but not mushy. Pour into a large mixing bowl. There will be a lot of melted butter in the onion mixture, this is necessary for the stuffing.
- Using same skillet, crumble and brown the sausage (be sure to remove the casings). drain off the grease and add to the onion mix.
- To the bowl, add all the remaining ingredients and stir well. You will not need to add any water.
- Move the mixture to prepared baking pan. Bake at 350 for one hour or until golden brown on top. If using optional cheese, add to the top in the last 5-10 minutes of baking, Cheese should be fully melted before serving.
- You may make this ahead and freeze, or freeze in portions after it is already baked.
ZUCCHINI AND SAUSAGE CASSEROLE
Make and share this Zucchini and Sausage Casserole recipe from Food.com.
Provided by out of here
Categories Vegetable
Time 55m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees. 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 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, bread crumbs, eggs, cheese, and the 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 the topping, combine the butter, bread crumbs, and the pecans. Sprinkle evenly over the casserole. Bake, uncovered, 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.
Nutrition Facts : Calories 808.2, Fat 68.4, SaturatedFat 24.7, Cholesterol 235.5, Sodium 850.9, Carbohydrate 24.6, Fiber 5.1, Sugar 5.3, Protein 27.7
ZUCCHINI-SAUSAGE BRUNCH CASSEROLE
You can prepare this casserole the night before and bake it the following morning, or prepare it in the morning to have for dinner! You can really use any amount of cheeses for this recipe, and you can increase the amount of sausage also, small pork breakfast sausages can be used in place of Italian sausage, you won't have to remove them from the casings, just cook them and then crumble.... this casserole is worth making, it's delicious!
Provided by Kittencalrecipezazz
Categories Meat
Time 9h
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Grease a 13 x 9-inch baking dish.
- In a skillet cook the sausage meat until no longer pink; drain fat.
- Add in the onions, garlic, zucchini; sate until the veggies are tender (about 4 minutes) season the mixture with seasoned salt or white salt and black pepper.
- Add in the chopped roasted red bell peppers; cool slightly.
- Spread about 4 cups bread cubes in the greased baking dish.
- Top with HALF of the sausage mixture then HALF of the shredded cheese.
- Repeat with remaining bread cubes, then remaining sausage and then remaining cheddar cheese.
- In a bowl whisk together eggs with half and half cream; pour the egg mixture over the casserole.
- Cover and chill for 8 hours.
- Before baking sprinkle grated parmesan cheese on top.
- Bake covered in a 325 degree oven for about 50-60 minutes or until hot and bubbly.
Nutrition Facts : Calories 616.3, Fat 47.5, SaturatedFat 22.7, Cholesterol 358, Sodium 1696.1, Carbohydrate 11.9, Fiber 1.7, Sugar 2.9, Protein 35.5
SAUSAGE ZUCCHINI CASSEROLE
Make and share this Sausage Zucchini Casserole recipe from Food.com.
Provided by MigJ9063
Categories Pork
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Parboil zucchini. Sauté pork sausage and onions drain off fat.
- Combine zucchini, sausage, onions, spices and eggs in a casserole dish. Top with bread crumbs and cheese. Bake at 350 degrees for 30 minute Serves 4-6.
Nutrition Facts : Calories 360.1, Fat 23.4, SaturatedFat 9, Cholesterol 161.4, Sodium 605.5, Carbohydrate 18.7, Fiber 3.2, Sugar 5.5, Protein 19.9
ZUCCHINI, SAUSAGE, AND FETA CASSEROLE
Make and share this Zucchini, Sausage, and Feta Casserole recipe from Food.com.
Provided by KLHquilts
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400.
- Cook pasta in boiling water for 5 minutes, omitting salt and fat; drain.
- Remove casings from sausage. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sausage to pan; cook until browned, stirring to crumble. Remove from pan. Heat oil in pan. Add zucchini, onion, salt, pepper, and garlic. Cook 10 minutes or until vegetables are tender and zucchini begins to brown, stirring occasionally.
- Combine broth and flour in a small bowl, stirring with a whisk. Add broth mixture to pan; cook 1 minute. Combine zucchini mixture, pasta, sausage, and feta cheese in a large bowl; toss well.
- Spoon pasta mixture into an 11x7" baking dish coated with cooking spray. Sprinkle evenly with mozzarella.
- Bake at 400 for 20 minutes, or until bubbly and lightly browned.
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
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.
SWEET ITALIAN SAUSAGE CASSEROLE
Steps:
- 1. Melt the margarine with the oil in a nonstick pan over medium-low heat. Add the sausage meat and cook for 10 minutes, breaking up the meat with a spoon. Remove to a bowl with a slotted spoon; reserve.
- 2. To the same pot, add the eggplant, zucchini, bell pepper, onion and garlic. Stirring occasionally, cook until softened, about 10 to 15 minutes. Stir in the reserved sausage, the tomatoes, parsley, basil and cayenne. Reduce the heat and simmer for 15 minutes.
- 3. Spoon the mixture into an 8x9-inch, oven-to-table baking dish to fit and sprinkle with the mozzarella cheese. Bake in a 350°F preheated oven until the cheese melts, about 15 to 20 minutes.
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