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Zucchini Sausage Casserole

Rated as 4.67 out of 5 Stars

"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."
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55 m servings 360
Original recipe yields 6 servings (1 8x11-inch casserole)


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  1. Preheat the oven to 350 degrees F (175 degrees C). Spray an 8x11-inch casserole pan with cooking spray.
  2. 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.
  3. 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.
  4. Mix butter into 1/2 of the stuffing mix. Add to the zucchini mixture and mix well.
  5. 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.
  6. 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.
  7. Bake in the preheated oven until heated through, about 30 minutes.

Nutrition Facts

Per Serving: 360 calories; 21 25.9 16.4 111 1169 Full nutrition

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This dish was very tasty and easy to prepare.

This recipe is a great choice for an alternative zucchini recipe. I made it with chicken sausage and that was a tad spicy. When I make it again I may add some hot sauce or banana peppers to giv...