Zucchini Sausage Casserole recipe
All Recipes Fruits and Vegetables Vegetables Squash
Ingredients
- cooking spray 3 zucchini, diced 1 pound sausage 1 onion, diced 1 tablespoon melted butter 1 (6 ounce) package dry bread stuffing mix, divided 2 eggs ¼ cup water, or more as needed
Nutrition Info
- 359.8 caloriescarbohydrate: 25.9 gcholesterol: 110.7 mgfat: 21 gfiber: 1.9 gprotein: 16.4 gsaturatedFat: 7.6 gservingSize: -sodium: 1169.4 mgsugar: 4.3 gtransFat: : -unsaturatedFat: : -
Directions Zucchini Sausage Casserole
Directions
-
Preheat the oven to 350 degrees F (175 degrees C). Spray an 8x11-inch casserole pan with cooking spray.
Place zucchini in a pot with 1/4 cup water. Cover and bring to a boil. Boil until almost tender but still firm, 2 to 3 minutes. Drain and return zucchini to the pot.
Heat a large skillet over medium-high heat. Cook sausage, breaking it up into small pieces, until browned and crumbly, 5 to 7 minutes. Drain and discard grease, remove sausage from the skillet. Cook and stir onion in the same skillet until just translucent, 3 to 5 minutes.
Mix butter into 1/2 of the stuffing mix. Add to the zucchini mixture and mix well.
Beat eggs in a large bowl. Add a small amount of the hot sausage to the eggs, stir well. Add remaining sausage, onion, and zucchini-stuffing mixture. Pour filling into the prepared pan.
Mix remaining stuffing together with 1/4 cup water to get a spreadable consistency. Add more water if too dry. Spread mixture over the top.
Bake in the preheated oven until heated through, about 30 minutes.