Zucchini Sausage Casserole


  • 2 lbs of zucchini, ends trimmed
  • 1/4 cup chopped onions
  • 1 lb sweet or hot Italian sausage
  • 1/2 cup cracker crumbs
  • 2 eggs, beaten
  • 1/2 cup Parmesan cheese
  • Pinch of thyme, rosemary and garlic powder kosher salt and fresh cracked black pepper to taste

This Zucchini casserole is basically a crustless quiche.

  • Cook whole zucchini in boiling salted water just until tender, about 10 to 15 minutes.
  • Drain and chop coarsely.
  • Brown onion and sausage in a large saute pan.
  • Drain off fat.
  • Add zucchini and remaining ingredients, except for 2 tbs of Parmesan cheese. Mix well.
  • Divide mixture between (2) 8 inch pie plates.
  • Sprinkle with reserved Parmesan cheese.
  • Bake at 350 degrees for 45 minutes or until firm and brown.

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