Zucchinisausagebrunchcasserole Recipes

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CHEESY SAUSAGE ZUCCHINI CASSEROLE



Cheesy Sausage Zucchini Casserole image

My mom would make this recipe with the zucchini and tomatoes that would flourish in our garden. It's my favorite casserole.

Provided by Mandy Stevenson Hudson

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 1h30m

Yield 8

Number Of Ingredients 10

½ cup uncooked white rice
1 cup water
1 pound pork sausage
¼ cup chopped onion
1 cup diced fresh tomato
4 cups cubed zucchini squash
2 (4 ounce) cans sliced mushrooms, drained
1 (8 ounce) package processed cheese food, cubed
1 pinch dried oregano
salt and pepper to taste

Steps:

  • Combine the rice and water in a small saucepan, and bring to a boil. Reduce heat to low, and simmer for about 20 minutes, or until tender. Remove from heat, and set aside.
  • Preheat the oven to 325 degrees F (165 degrees C).
  • Cook sausage and onion in a large skillet over medium heat, stirring until evenly browned. Drain excess grease. Stir in zucchini and tomatoes, and cook until tender. Stir in rice, mushrooms, and cheese. Season with oregano, salt, and pepper. Spread into a 9x13 inch baking dish, or a 2 quart casserole dish.
  • Bake, uncovered, for 1 hour in the preheated oven, or until lightly browned and bubbly.

Nutrition Facts : Calories 305.4 calories, Carbohydrate 17.3 g, Cholesterol 54.9 mg, Fat 19.6 g, Fiber 1.9 g, Protein 15.3 g, SaturatedFat 8.5 g, Sodium 989.4 mg, Sugar 4.6 g

ZUCCHINI-SAUSAGE BRUNCH CASSEROLE



Zucchini-Sausage Brunch Casserole image

You can prepare this casserole the night before and bake it the following morning, or prepare it in the morning to have for dinner! You can really use any amount of cheeses for this recipe, and you can increase the amount of sausage also, small pork breakfast sausages can be used in place of Italian sausage, you won't have to remove them from the casings, just cook them and then crumble.... this casserole is worth making, it's delicious!

Provided by Kittencalrecipezazz

Categories     Meat

Time 9h

Yield 6-8 serving(s)

Number Of Ingredients 12

5 -6 large Italian sausages (casings removed)
7 green onions, chopped (or use 1 medium yellow onion)
1 tablespoon minced fresh garlic (or to taste)
2 medium zucchini, diced
1 (7 ounce) jar roasted red peppers, drained and chopped
seasoning salt (or use white salt)
black pepper
Italian bread (cut into 1-inch cubes)
2 1/2 cups shredded cheddar cheese
7 large eggs
1 1/2 cups half-and-half cream (or use full-fat milk)
grated parmesan cheese (any amount desired)

Steps:

  • Grease a 13 x 9-inch baking dish.
  • In a skillet cook the sausage meat until no longer pink; drain fat.
  • Add in the onions, garlic, zucchini; sate until the veggies are tender (about 4 minutes) season the mixture with seasoned salt or white salt and black pepper.
  • Add in the chopped roasted red bell peppers; cool slightly.
  • Spread about 4 cups bread cubes in the greased baking dish.
  • Top with HALF of the sausage mixture then HALF of the shredded cheese.
  • Repeat with remaining bread cubes, then remaining sausage and then remaining cheddar cheese.
  • In a bowl whisk together eggs with half and half cream; pour the egg mixture over the casserole.
  • Cover and chill for 8 hours.
  • Before baking sprinkle grated parmesan cheese on top.
  • Bake covered in a 325 degree oven for about 50-60 minutes or until hot and bubbly.

Nutrition Facts : Calories 616.3, Fat 47.5, SaturatedFat 22.7, Cholesterol 358, Sodium 1696.1, Carbohydrate 11.9, Fiber 1.7, Sugar 2.9, Protein 35.5

ZUCCHINI & SAUSAGE STOVETOP CASSEROLE



Zucchini & Sausage Stovetop Casserole image

Gather zucchini from your garden or farmers market and start cooking. My family goes wild for this wholesome casserole. You can grate the zucchini if you'd like. -LeAnn Gray, Taylorsville, Utah

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 10

1 pound bulk pork sausage
1 tablespoon canola oil
3 medium zucchini, thinly sliced
1 medium onion, chopped
1 can (14-1/2 ounces) stewed tomatoes, cut up
1 package (8.8 ounces) ready-to-serve long grain rice
1 teaspoon prepared mustard
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1 cup shredded sharp cheddar cheese

Steps:

  • In a large skillet, cook sausage over medium heat 5-7 minutes or until no longer pink, breaking it into crumbles. Drain and remove sausage from pan., In 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., Remove from heat; sprinkle with cheese. Let stand, covered, 5 minutes or until cheese is melted.

Nutrition Facts : Calories 394 calories, Fat 26g fat (9g saturated fat), Cholesterol 60mg cholesterol, Sodium 803mg sodium, Carbohydrate 24g carbohydrate (6g sugars, Fiber 2g fiber), Protein 16g protein.

ZUCCHINI CASSEROLE



Zucchini Casserole image

Zucchini is easily overlooked, but with the addition of melty cheese and a crunchy cornflake topping, you can transform this summer vegetable into a perfect casserole for a barbeque or potluck. Switch out the herbs with what you have on hand--chives, thyme, basil and cilantro would all work well and add great flavor!

Provided by Food Network Kitchen

Categories     side-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 13

1 stick (8 tablespoons) unsalted butter
4 medium zucchini, cut into 1/2-inch-thick rounds (about 2 1/2 pounds)
Kosher salt and freshly ground black pepper
1 yellow bell pepper, diced
1/2 medium onion, diced
2 cloves garlic, minced
1/2 cup sour cream
4 large eggs
8 ounces shredded Cheddar (about 2 cups)
1/2 cup fresh flat-leaf parsley, chopped
1/2 teaspoon Italian seasoning
2 cups cornflakes
1/2 teaspoon hot sauce, such as Tabasco

Steps:

  • Preheat the oven to 400 degrees F. Put a large colander inside a large bowl.
  • Melt 2 tablespoons of the butter in a large skillet over medium heat. Add one-third of the zucchini to the skillet, arrange in a single later and sprinkle with 1/2 teaspoon salt and a few grinds of black pepper. Cook, tossing occasionally, until the zucchini begins to soften and is golden brown in spots, about 5 minutes. Transfer to the prepared colander. Repeat to cook remaining zucchini in 2 more batches, using 2 tablespoons of butter and sprinkling with 1/2 teaspoon salt and a few grinds of black pepper for each batch. Transfer each batch to the colander.
  • Add 1 tablespoon of butter to the same skillet along with the bell pepper and onion and cook, stirring occasionally and scraping up any brown bits with a wooden spoon, until the vegetables are soft, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Let cool for 5 minutes, then fold into the zucchini. Transfer the mixture to a 2-quart casserole dish.
  • Whisk together the sour cream, eggs, 1/2 teaspoon salt and a few grinds of black pepper in a large bowl. Fold in the Cheddar, parsley and Italian seasoning. Pour over the zucchini mixture, making sure that some of the egg mixture sinks down to the bottom.
  • Microwave the remaining 1 tablespoon butter in a medium bowl until melted. Fold in the cornflakes and hot sauce. Sprinkle evenly over the top of the casserole. Bake until the eggs are set and the cornflakes are deeply golden, 30 to 35 minutes. Let sit for 10 minutes before serving.

ZUCCHINI AND SAUSAGE CASSEROLE



Zucchini and Sausage Casserole image

Make and share this Zucchini and Sausage Casserole recipe from Food.com.

Provided by out of here

Categories     Vegetable

Time 55m

Yield 10 serving(s)

Number Of Ingredients 14

2 lbs zucchini or 2 lbs yellow squash, coarsely grated
3/4 lb sage sausage
3/4 lb hot sausage
2 sweet onions, chopped
3 garlic cloves, chopped
1 cup heavy cream
1 cup fresh breadcrumb
5 large eggs, lightly beaten
2 cups chopped pecans
2 -3 cups grated sharp cheddar cheese
6 tablespoons butter
3/4 cup fresh breadcrumb
3/4 cup chopped pecans
1/2 cup grated cheddar cheese

Steps:

  • Preheat the oven to 350 degrees. Grease a wide, 2-quart baking dish, or spray it with nonstick spray.
  • 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.
  • Heat a large skillet and add the 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.
  • Stir in the cream, bread crumbs, eggs, cheese, and the 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 the topping, combine the butter, bread crumbs, and the pecans. Sprinkle evenly over the casserole. Bake, uncovered, 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.

Nutrition Facts : Calories 808.2, Fat 68.4, SaturatedFat 24.7, Cholesterol 235.5, Sodium 850.9, Carbohydrate 24.6, Fiber 5.1, Sugar 5.3, Protein 27.7

CHEESY ZUCCHINI CASSEROLE I



Cheesy Zucchini Casserole I image

This is a good, cheesy, vegetable side dish ...very easy to prepare.

Provided by DC1

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 1h20m

Yield 4

Number Of Ingredients 7

4 slices bread, cubed
¼ cup melted butter
2 cups cubed zucchini
1 large onion, chopped
1 teaspoon garlic salt
1 egg, beaten
2 cups shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place bread cubes in a medium bowl and pour melted butter over the bread. Add the zucchini, onion, garlic salt and egg; mix well. Transfer the mixture into a 9x13 inch baking dish and top with the cheese.
  • Bake, covered, in preheated oven for 30 minutes. Then uncover the dish and bake for another 30 minutes.

Nutrition Facts : Calories 437.4 calories, Carbohydrate 18.7 g, Cholesterol 136.3 mg, Fat 32.4 g, Fiber 2 g, Protein 18.9 g, SaturatedFat 19.8 g, Sodium 1076.4 mg, Sugar 4.8 g

ZUCCHINI SAUSAGE CASSEROLE



Zucchini Sausage Casserole image

This was a real hit with my family! This recipe will make a large pan of casserole, so you may want to cut it in half. It's a great, savory meal all by itself, but it would also make a nice side dish for the holidays or be perfect for a pot luck. I made it in the middle of the winter for a cozy dinner side, and used up some shredded zucchini that I had frozen from the garden. To make it a little healthier, try substituting low-fat or fat-free ingredients.

Provided by Faux Chef Lael

Categories     Pork

Time 1h20m

Yield 10-12 serving(s)

Number Of Ingredients 10

8 cups zucchini, coarsely shredded (do not squeeze out juice!!)
8 links sweet Italian sausage (removed from casings or use bulk, approx 1.5 lbs)
1/2 cup butter
10 ounces carrots, shredded (appprox 2 cups)
2 medium onions, chopped
12 ounces herb seasoned stuffing mix (2 boxes, I used Pork Stove Top)
1 (10 3/4 ounce) can condensed cream of chicken soup
1 (10 3/4 ounce) can condensed cream of mushroom soup (can also use cream of celery or broccoli)
2 cups sour cream
2 cups cheddar cheese, shredded (optional)

Steps:

  • Line your largest baking pan with heavy duty foil or lightly spray with cooking spray.
  • Preheat a skillet on medium high, add all the butter and let it melt, do not brown. Saute the onions and carrots until the carrots are translucent but not mushy. Pour into a large mixing bowl. There will be a lot of melted butter in the onion mixture, this is necessary for the stuffing.
  • Using same skillet, crumble and brown the sausage (be sure to remove the casings). drain off the grease and add to the onion mix.
  • To the bowl, add all the remaining ingredients and stir well. You will not need to add any water.
  • Move the mixture to prepared baking pan. Bake at 350 for one hour or until golden brown on top. If using optional cheese, add to the top in the last 5-10 minutes of baking, Cheese should be fully melted before serving.
  • You may make this ahead and freeze, or freeze in portions after it is already baked.

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