Brown ground sausage, tender zucchini and onions, creamy cottage cheese, and shredded cheddar cheese make up this Zucchini Sausage Bake recipe. It’s hearty and fresh and the perfect recipe for garden zucchini.
This yummy zucchini recipe was shared with me by a good friend, and I wasn’t disappointed! With sautéed zucchini, onions, and browned sausage baked in a simple casserole, this dish comes together easily as a great main for busy summer nights!
How to make a Zucchini Sausage Bake
Chop, chop, stir. This layered casserole recipe turns out as beautiful as it tastes! Fresh zucchini and onions, hearty sausage, and cheese casserole, what’s not to love? Building these layers is worth the effort for a complete meal idea!
Ingredients for a Zucchini Sausage Bake
- 1 pound ground sausage
- For those who want to pack in more protein or prefer heartier dishes, use 2 pounds of ground sausage.
- The type of sausage dictates the dish’s overall flavor. Pick a mild, hot breakfast, or Italian sausage you love, and this dish is a winner!
- 3 cups zucchini, chopped into medium to small cubes
- This is one medium to large zucchini. We do not peel the zucchini and remove some seeds, but not all of them.
- Is it August? Do you live in zone 6A or 6B? (If you know, you know.) Then ask a friend; they probably have a zucchini (or five) they would love to share! Sausage Zucchini Bake is an excellent recipe for zucchini from the garden.
- 1/2 cup onion, chopped
- 1 Tablespoon butter
- 12 ounces of cottage cheese
- 1/3 cup Parmesan cheese, finely shredded or grated
- 1 teaspoon garlic salt
- 2 eggs, beaten
- 1 1/2 cups shredded cheddar cheese
- We shred our cheese with this simple grater from Amazon.
Equiment
- Cast Iron Skillet
- Have and LOVE! Cast iron requires a bit of love to get used to cooking with it. It’s worth the learning curve, though. This pan goes on sale frequently and is an affordable way to introduce yourself to the world of cast iron cooking.
- Cutting Boards
- Wooden cutting boards are worth it, and the peace of mind that you’re not feeding your family microplastics is well worth it. We do keep a plastic one for meats, but otherwise it’s wooden boards for us!
- Mixing Bowls
Instructions for a Zucchini Bake
First, in a medium skillet over medium heat, brown the sausage until it is no longer pink. Stir periodically to crumble the sausage. Then spread the browned sausage in the bottom of a lightly greased 9×13-inch baking dish.
Next, in the same skillet, add the butter, chopped zucchini, and onions. Cook them on medium heat until tender and the onions are opaque, stirring occasionally—about 5 minutes. Then spoon the cooked vegetables over the sausage in an even layer.
While the zucchini and onions are cooking, mix the beaten egg, cottage cheese, parmesan cheese, and garlic salt in a medium bowl. Then, when the time comes, spoon the cottage cheese mixture over the cooked vegetables and spread it into a thin layer.
Finally, topped the zucchini bake with the shredded cheddar cheese and baked the dish at 350°F for 30 minutes. Optional: Broil for 2 minutes to brown the cheese. Serve warm. Enjoy!
Serve this zucchini bake with fresh bread, rolls, or fruit. However, this healthy meal is an excellent source of protein and fiber and is delicious on its own!
Storing Zucchini Sausage Bake
Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the oven or microwave.
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Zucchini Sausage Bake
Ingredients
- 1 pound ground sausage mild, hot, breakfast, or Italian
- 3 cups zucchini chopped into medium to small cubes
- ½ cup onion chopped
- 1 Tablespoon butter
- 12 ounces cottage cheese
- ⅓ cup parmesan cheese
- 1 teaspoon garlic salt
- 2 eggs lightly beaten
- 1½ cups cheddar cheese shredded
Instructions
- In a medium skillet over medium heat, brown the sausage until it is no longer pink. Stir periodically to crumble the sausage. Then spread the browned sausage in the bottom of a lightly greased 9×13-inch baking dish.
- In the same skillet, add the butter, chopped zucchini, and onions. Cook them on medium heat until tender and the onions are opaque, stirring occasionally—about 5 minutes. Then spoon the cooked vegetables over the sausage in an even layer.
- While the zucchini and onions are cooking, mix the beaten egg, cottage cheese, parmesan cheese, and garlic salt in a medium bowl. Then, when the time comes, spoon the cottage cheese mixture over the cooked vegetables and spread it into a thin layer.
- Finally, topped the zucchini bake with the shredded cheddar cheese and baked the dish at 350°F for 30 minutes. Optional: Broil for 2 minutes to brown the cheese. Serve warm. Enjoy!
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