Rating: 4.6 stars
5 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Incredibly rich and flavorful zucchini casserole. I developed this recipe in a quest for a meal that has plenty of flavor, is relatively low in calories, and can be eaten by my son, who has a milk allergy.


Recipe Summary test

10 mins
45 mins
55 mins
1 8x11-inch casserole


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

360 calories; protein 16.4g; carbohydrates 25.9g; fat 21g; cholesterol 110.7mg; sodium 1169.4mg. Full Nutrition