Sausage And Zucchini Casserole

This simple sausage and zucchini casserole uses up all that readily available garden fresh summer squash. This delicious dinner is comfort food you can feel good about serving to your family any day of the week. It’s the perfect way to take advantage of cheap local seasonal produce, and get in an extra helping of vegetables.

It’s about that time of year where we are up to our ears in zucchini and I’m using it up as fast as I can.

While I make it into some yummy side dishes like cheesy zucchini rice or these zucchini fritters, I thought it was about time it deserved a spot in a main dish.

And a main dish that isn’t replacing pasta with zucchini noodles or something like that.

My boys would never go for that. Shoot, I wouldn’t either most days.

The great thing about this casserole is it’s not only really yummy but it’s perfect for a hungry, growing family.

It gets them a dose of veggies with lots of summer squash and they’ll never complain because it’s also full of flavorful sausage and stuffing.

The whole thing is slathered in a thick cream sauce that will make them forget, or at least not mind, that they are willingly enjoying eating veggies.

Ingredients Needed

Like all my favorite easy dinner ideas, this sausage and zucchini casserole has a simple ingredient list.

To make it, you’ll need:

• Sausage – A pound of ground sausage, you can use mild or hot depending on if you like things on the spicy side or not.
• Zucchini – Two pounds of fresh zucchini
• Condensed Soup – One can of condensed cream of chicken soup
• Sour Cream – Use any brand or variety you like
• Seasonings – A blend of garlic powder and dried thyme. I don’t recommend subbing garlic salt as sausage itself is already pretty salty.
• Stuffing Mix – Four cups of seasoned stuffing mix
• Broth – Chicken broth, regular or low sodium
• Butter

Once you’ve gathered all the measured ingredients, you’re ready to begin!

How to Make

To make this casserole stir by browning the sausage in a large skillet over medium heat.

Break up the sausage as it cooks and stir it occasionally so it cooks evenly.

Once it’s browned, drain the extra grease by pouring the sausage into a strainer. Then return it to the skillet.

While you cook the sausage, you can prepare the zucchini and whisk together the gravy. Cut the ends off and then cut the squash in half lengthwise.

Then place the cut side down and and cut 1/4″ pieces down the length of the squash. Repeat for all the zucchini.

To prepare the gravy, stir together the soup, sour cream and spices. Set it aside.

Once you’ve cut up all the squash, add them to the skillet. Stir everything so it gets well mixed and let the mixture cook for 2 minutes.

Now pour the gravy over the sausage.

In a separate bowl, mix together the stuffing mix and chicken broth. Let it sit together just long enough for the stuffing to moisten. 

Then, spray a casserole dish with nonstick spray. Scoop half of the stuffing mix into the prepared dish and spread it out evenly.

Pour the sausage mixture evenly out on top of the layer of stuffing.

Top with the remaining stuffing. Then finish the casserole by drizzling the melted butter over top. 

Cover the dish tightly with foil and bake at 350 for 15 minutes.

Then remove the foil and continue to bake for an additional 20 minutes or until the casserole is golden brown and bubbly.

Now you’re ready to serve and dig in!

Storing

Leftover casserole can be stored in an airtight container in the fridge for up to 3 days.

Can you make it ahead of time?

You can brown the sausage and zucchini ahead of time, but wait until you are ready to eat it to make the gravy and put everything together to prevent the stuffing mix from becoming soggy.

Is this casserole a good freezer meal?

You can assemble as instructed and freeze this casserole for 3 months and reheat it in the oven when you are ready to enjoy it.

I recommend wrapping it in plastic wrap first, followed by foil to best prevent freezer burn.

Tips and Tricks

• Use any kind of sausage you and your family like. We enjoy mixing it up, and I prefer using a hot sausage because it pairs well with the creamy sauce and mild veggies.
• Make sure you are using seasoned stuffing mix, not plain bread cubes or an unflavored dry bread base.
• Don’t skip draining the sausage or the casserole will feel very greasy.
• Out of zucchini? Yellow squash makes a great substitute. Prepare it the same way, and use as instructed.
• If salt is an issue, be sure to use garlic powder and swap the chicken broth for a low or no sodium version.
• Want to make the meal stretch farther or make it more hearty? Serve it overtop of alongside your favorite cooked pasta or mashed potatoes!

Other Zucchini Casserole Recipes

This sausage and zucchini casserole is the perfect summer comfort food. Make this the next time you have all that summer squash to use up!

Looking for other easy zucchini dinner recipes to enjoy?

Try these:

• Zucchini And Corn Soup
• Instant Pot Hibachi Steak & Zucchini
• Zucchini And Squash Au Gratin
• Cheesy Baked Gnocchi With Zucchini & Tomatoes
• Zucchini Rice Casserole With Bacon

If you’ve tried this SAUSAGE AND ZUCCHINI CASSEROLE, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!