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Zucchini and Sausage Casserole Recipes

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My friend and colleague Ric Lands learned a similar recipe, using squash from my book New Southern Cooking. He and his family so enjoy this zucchini version that they make it every Thanksgiving, as do I. It can also serve as a rich main course for a light supper.

Ingredients:

  • 2 pounds zucchini or yellow squash, coarsely grated
  • 3/4 pound sage sausage
  • 3/4 pound hot sausage
  • 2 onions, chopped
  • 3 garlic cloves, chopped
  • 1 cup heavy cream
  • 1 cup fresh bread crumbs
  • 5 large eggs, lightly beaten
  • 2 to 3 cups grated sharp cheddar cheese
  • 2 cups chopped pecans
  • Salt
  • Freshly ground pepper
  • Hot sauce
  • 6 tablespoons butter, melted
  • 3/4 cup fresh bread crumbs
  • 3/4 cup chopped pecans
  • 1/2 cup grated cheddar cheese

Instructions:

  1. Preheat the oven to 350°F. Grease a wide, 2-quart baking dish, or spray it with nonstick spray.
  2. Put the zucchini in a colander to drain for about 30 minutes or wrap it in a clean tea towel and gently squeeze it to remove the excess liquid. Put the zucchini in a large mixing bowl.
  3. Heat a large skillet and add the sage sausage and hot sausage. Cook until the sausage starts to brown, stirring to break it up. Pour off all but about 3 tablespoons grease. Add the onions and cook until soft, about 5 minutes. Stir in the garlic and cook 1 more minute. Combine the sausage and onions with the zucchini.
  4. Stir in the cream, the 1 cup bread crumbs, the eggs, the 2 to 3 cups cheese, and 2 cups pecans. Add salt, pepper, and hot sauce to taste. Pour the mixture into the baking dish. The casserole may be refrigerated at this point for up to 2 days or frozen for up to 3 months.
  5. For the topping, combine the butter, the 3/4 cup bread crumbs, and the 3/4 cup pecans. Sprinkle evenly over the casserole. Bake, uncovered, until hot through, about 30 minutes. Sprinkle the top with the 1/2 cup cheese and return to the oven just until the cheese is melted and lightly browned.

Zucchini and Sausage Casserole • Yield: 10 servings
Ingredients:

  • 2 pounds zucchini or yellow squash, coarsely grated
  • 3/4 pound sage sausage
  • 3/4 pound hot sausage
  • 2 onions, chopped
  • 3 garlic cloves, chopped
  • 1 cup heavy cream
  • 1 cup fresh bread crumbs
  • 5 large eggs, lightly beaten
  • 2 to 3 cups grated sharp cheddar cheese
  • 2 cups chopped pecans
  • Salt
  • Freshly ground pepper
  • Hot sauce
  • 6 tablespoons butter, melted
  • 3/4 cup fresh bread crumbs
  • 3/4 cup chopped pecans
  • 1/2 cup grated cheddar cheese

Zucchini and Sausage Casserole Nutrition Facts:
• Diet:
• Calories: 423.01
• Fat: 712.74
• Carbs: 86.18
• Protein: 304.83
• Cholesterol: 773.14
• Calcium: 386.11
• Sodium: 396.23

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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