Easy Dinner Recipe: Sausage and Zucchini Casserole

Let me shout it from the rooftops: I’m ready for spring!! Lately I’ve been dreaming of ambling the local farmers’ market as well as our own bungalow garden pickens. The anticipation of plucking fresh vegetables off the vine is enough to make this green thumb gal coooo.

Squash loves our soil. With an ample supply leftover (even after pawning off much of the stock to family and friends), I preserved the remaining zucchini two ways: by spiralizing and grating. I placed my squash goods in baggies, dated them and off to the freezer they went for a chilly day.

In an effort to bide the season change, a sausage and zucchini casserole felt like the perfect blend of a hearty meal to share among the brisk air as spring slowly, but surely, creeps its warmer way in. This easy dinner recipe takes less than 20 minutes to prepare and bakes in as quick as 30 minutes flat. Let’s bring that old timey casserole back, fraands!

PRO TIP: Make sure to drain defrosted grated zucchini. Those squash sure know how to hold water. Omph!!

Easy Dinner Recipe: Sausage and Zucchini Casserole
Serves four to six people

Ingredients
2 lb. spicy sausage
1 lb. grated zucchini
1 yellow onion
6 garlic cloves
6 eggs
2 cups sharp chedder
1 cup breadcrumbs
1 pint tomatoes, halfed
2 tbsp. sage, chiffonaded
2 tbsp. panko crumbs
salt and pepper

Kitchen Tools
Colander
Large Mixing Bowl
Cast Iron Skillet
Serving dish (oven-safe)
Measuring Cups
Garlic Press
Wooden Spoon
Chef’s Knife

1. Preheat oven to 405°. Drain grated zucchini in a colander. Use hands to squeeze out any excess liquid. Place in a large mixing bowl.

2. Remove sausage from casings. On high heat, brown sausage in a cast iron skillet for five minutes. Add onions and garlic, saute for five minutes.

3. Combine sausage mixture with grated zucchini. Add cheese, eggs, breadcrumbs, tomatoes, and 1 tbsp. of sage. Season with salt and pepper. Toss well.

4. Place mixture in an oven-safe serving dish. Sprinkle panko crumbs atop the surface. Bake in oven until crumbs are lightly browned, about 30 minutes. Serve immediately!

PRO TIP: Use smaller serving bowls to serve this sausage and zucchini casserole as an appetizer or first course.

Bon Appétit!