Italian Sausage and Zucchini Casserole
My Italian sausage and zucchini casserole is full of sauteed summer squash, sliced onions, and thick tomato sauce! Perfect for a summer dinner, a potluck, or a backyard bbq.
Servings 6
Calories 250kcal
Ingredients
- 1 lb sweet Italian sausage links
- 3-4 tbsp olive oil
- 1 large yellow onion, thinly sliced
- kosher salt
- 2 cloves garlic, minced
- 3 medium zucchini, thinly sliced
- 4 cups marinara sauce
- 1/2 tsp dried oregano
- 1/4 tsp dried thyme
- 1/4 cup shredded parmesan cheese
- 3 tbsp thinly sliced fresh basil
Instructions
- Heat oven to 350F.
- Bring a pot of water to a boil. Add sausage and lower the heat to keep it at a simmer. Simmer for 10-15 minutes, or until the sausage has firmed up. (Note: sausage may still be pink in the center. This is fine since it will cook more in the oven.)
- Drain and slice. Set aside.
- Heat 1 tablespoon of olive oil in a large skillet. Add onion with a sprinkle of salt and saute until soft, 7-8 minutes.
- Add garlic and saute another 30 seconds or so. Transfer onion and garlic to a baking dish.
- Pour in another tablespoon of olive oil. Begin sauteing the zucchini in 2-3 batches (don't overcrowd the skillet), adding oil as needed. Saute each batch until the squash is soft and cooked through. Transfer the zucchini to the baking dish.
- Add the sauce to the hot skillet and bring to a simmer.
- Pour sauce into the baking dish. Add the sliced sausage, oregano, and thyme. Mix well to combine.
- Cover and bake the casserole for 25 minutes.
- Sprinkle the parmesan over the top and stir in. Bake for 5 minutes more.
- Take the casserole out of the oven and let it rest, uncovered for about 10 minutes (to cool a bit). Top with basil and serve.
Notes
- Sausage: You can use a mix of hot and sweet (or all hot) if you wish. Also, if you are using bulk sausage, start the recipe by sauteing and breaking up the sausage in the skillet until browned.
- Squash: Any green or yellow summer squash with thin skins will work well in the recipe.
- Marinara Sauce: Use your favorite jarred sauce or make your own fresh tomato sauce.
- Make Ahead: The casserole can be prepared ahead for baking later or baked and then reheated. Either up to 2 days ahead. (If making to bake later make sure you fully cook the sausage before mixing and storing the casserole.)
- Serving: I like the recipe served over either pasta or rice.
Nutrition
Calories: 250kcal