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How To make All In One Sausage And Zucchini Casserole
Ingredients
2-3
tablespoon
olive oil
1 1/2
pound
ground chuck
1
pound
hot OR mild italian sausage
3
each
zucchini, cut into 1/2-inch cubes
4
each
garlic cloves, chopped
1
each
onion, sliced
1
cup
long-grain rice
1
each
can whole tomatoes (14 1/2 ounce), chopped
2
teaspoon
fennel seed
1/2
teaspoon
red pepper flakes
1
tablespoon
basil, fresh, finely chopped
1
tablespoon
rosemary, fresh, finely chopped
1
pepper, freshly ground
3
cup
chicken broth OR stock
1
cup
parmesan cheese, freshly grated
Directions:
Preheat oven to 375 degrees. Heat the oil in a large 5 quart Dutch oven. Add the ground chuck and sausage. Brown. Drain and set aside.
In the Dutch oven in the oil, saute the zucchini, garlic, and onion until soft and translucent. Add the rice and cook until opaque, about 2 minutes. Add the tomatoes, fennel, red pepper flakes, basil, rosemary, salt, pepper, and chicken broth. Heat through until just to the boil. Stir in the meat.
Transfer to a rectangular baking dish. Top with the parmesan cheese and bake 1 hour. Top with additional parmesan cheese if desired, when served.
Maybe made 1 to 2 days ahead. The casserole freezes. Defrost and reheat.
How To make All In One Sausage And Zucchini Casserole's Videos
10 minute Zucchini Sausage Casserole in the Pressure Cooker
Fast Kid Friendly meal, garnish with Cheese!
1 large (28oz 800mL) can of dice tomatoes
1-2 tbsp garlic
Medium minced onion
3-4 Zucchinis
1lb Italian Sausage
1 tbsp Italian seasoning
Sausage Zucchini Cheese Casserole
Sausage Zucchini Cheese Casserole
2 small-medium Zucchini, thinly sliced
1/4 cup Onion, chopped
1 pound Sasage, cooked & crumbled
4 Eggs, beaten
1 cup Bisquick (I used my homemade Bisquick Mix)
1/4 cup Milk
1/3 cup Oil
1 tsp. Minced Garlic
1/2 tsp. Salt
1/2 tsp. Pepper
1 cup Shredded Cheese
1. Preheat oven to 350 degrees. Spray a 9x9 baking dish
2. Slice Zucchini and layer in bottom of prepared pan, pieces overlapping each other.
3. Sprinkle chopped onion over zucchini
4. Spread cooked crumbled sausage over zucchini and onion
5. In a separate bowl mix the eggs with a whisk
6. Add the Bisquick mix, milk, oil & spices and mix with the whisk.
7. Pour mixture over the ingredients in the baking dish
8. Top with shredded cheese
9. Bake, uncovered, at 350 degrees for 35-40 minutes
10. Allow casserole to cool for at least 5 minutes before serving.
Note: hamburger, ham or bacon could be used in place of the sausage if desired.
Zucchini And Sausage Pasta | Tromboncino Recipes | Zucchini Recipes | Garden To Table Recipes
We love growing tromboncino squash. Its essentially an Italian vining zucchini and its delicious, however, using them can be a bit intimidating for some because its such a large vegetable when you harvest it. This zucchini and sausage pasta is a great way to use part of a tromboncino or any variety of zucchini.
Ingredients:
1 pound Italian sausage
2 zucchinis
salt, pepper and garlic powder to taste
1 to 1 1/2 cups heavy cream
3/4 to 1 cup Parmesan cheese
1 pound pasta of your choice
Email us: ArtOfCreationHomestead@gmail.com
zucchini and sausage pasta
tromboncino recipes
zucchini recipes
gardent to table recipes
Stuffed Zucchini (vegan or vegetarian)
Get the Recipe:
⭐️ We make a delicious meat-free filling with ricotta, herbs, and sun-dried tomatoes, then bake the zucchini until tender-crisp and golden. Excellent as an everyday dinner or for special occasions.
⭐️ Ingredients
5 zucchini
1 tablespoon olive oil
3 spring onions finely chopped
3 cloves garlic pressed or grated
1 teaspoon fresh oregano or ½ teaspoon dried
1 teaspoon salt
¼ teaspoon black pepper
1 cup ricotta or vegan ricotta
½ cup parmesan or vegan parmesan
½ cup sun-dried tomatoes cut into small pieces
½ cup breadcrumbs
Metric:
5 zucchini
1 tablespoon olive oil
3 spring onions finely chopped
3 cloves garlic pressed or grated
1 teaspoon fresh oregano or ½ teaspoon dried
1 teaspoon salt
¼ teaspoon black pepper
250 grams ricotta or vegan ricotta
50 grams parmesan or vegan parmesan
50 grams sun-dried tomatoes cut into small pieces
60 grams breadcrumbs
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
The healthy appetizer that will impress is this Cheesy Zucchini Stack #shorts
Cooking With Kissondra| Sausage & Zucchini Stovetop Casserole
Hey Everyone! This meal is so delicious and a little spicy from the sausage. My family loves it when i make this for dinner. I hope you like it as much as we do. Comment below if you make this and let me know what you think!
RECIPE
SAUSAGE & ZUCCHINI STOVETOP CASSEROLE
1 lb. ground pork sausage
1 Tbsp. Canola oil
2 Medium zucchini, thinly sliced
1 medium onion, chopped
1 can (14oz) stewed tomatoes, cut up
1 pkg. (8.8oz) ready to serve rice. (I used Uncle Ben's original white rice. Cooked 4 servings)
1 tsp. prepared yellow mustard
1/2 tsp. garlic salt
1/4 tsp. black pepper
1 cup (4oz) shredded cheddar cheese
DIRECTIONS
1. In a large skillet, cook the sausage over medium heat for 7 minutes until no longer pink, breaking into crumbles. Drain and remove sausage from the pan.
2. In the same pan, heat oil over medium heat. Add zucchini and onion; cook and stir 5-7 minutes or until tender. Stir in sausage, tomatoes, rice, mustard, garlic salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 5 minutes to allow flavors to blend.
3. Remove from heat; sprinkle with cheese. Let stand, covered, 5 minutes or until cheese is melted.
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