Sausage and zucchini casserole uses up all that 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 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.
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.
A hearty way to use up all that zucchini and get the kids to eat their veggies!
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 gravy that will make them forget, or at least not mind, that they are eating veggies.
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.
To prep it just 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.
Can you make it ahead of time?
You can brown the sausage and zucchini ahead of time, but I would wait until you are ready to serve it to make the gravy and put everything together.
How long will it keep in the fridge?
If you store this casserole covered in an airtight container in the fridge it should last for 3-4 days.
Is this casserole a good freezer meal?
Yes. You can freeze this casserole for 3 months and reheat it in the oven when you are ready to enjoy it.
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.
Other Hearty Zucchini Recipes You Might Enjoy
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 zucchini centric recipes? Try these:
If you’ve tried this SAUSAGE & 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!
Sausage & Zucchini Casserole
- 1 lb ground sausage
- 2 lbs zucchini
- 1 10.75 oz can cream of chicken soup
- 1 8 oz container sour cream
- 1 tsp garlic powder
- 1/4 tsp ground thyme
- 4 cups seasoned stuffing mix
- 3/4 cup chicken broth
- 2 tbsp butter melted
- Add the sausage to a large skillet, and cook over medium heat. Break the sausage up as it cooks, stirring occasionally.
- Once completely browned, strain the sausage to remove any excess fat or grease and return the sausage to the skillet.
- While the sausage cooks, prep the zucchini. Cut the ends off, and then halve the zucchini lengthwise.
- Cut the zucchini again cross wise to create 1/4" pieces, and add them to the skillet.
- Stir them into the sausage until evenly incorporated, cover the skillet, and let the mixture cook over medium heat for 2 minutes.
- In a mixing bowl, whisk together the condensed soup, sour cream, garlic powder, and thyme. Pour this mixture into the sausage, stirring to evenly combine.
- In a separate mixing bowl, add the stuffing mix & the broth. Stir them together, and let sit just long enough to moisten the stuffing.
- Lightly spray a 3 quart casserole dish with non stick cooking spray, and scoop half of the stuffing mix into it. Gently spread it out as evenly as possible.
- Pour the sausage mixture out into the casserole dish, gently spreading out. Top evenly with the remaining stuffing.
- Drizzle the melted butter evenly out over top of the casserole.
- Cover the casserole dish tightly with aluminum foil, and bake at 350 degrees for 15 minutes. Carefully remove the foil, and bake for an additional 20 minutes- until the casserole is bubbly and the stuffing topping is golden brown.