Cheesy Sausage Zucchini Casserole Food

CHEESY ZUCCHINI CASSEROLE

Steps:

• Preheat oven to 400 degrees F. Spray a square 2-quart baking dish with olive oil spray.
• Slice the unpeeled zucchinis into 1/2-inch thick slices. Sprinkle them with salt. Place them in a colander and allow them to drain at room temperature for 30 minutes. This step helps prevent a watery casserole.
• Transfer the drained zucchini to a large bowl. Add the marinara sauce, black pepper, dried oregano, garlic powder, and 1 cup mozzarella. Mix everything together.
• Transfer the mixture to the prepared baking dish. Sprinkle it with the remaining mozzarella and with the Parmesan. Bake, uncovered, until the cheese is bubbly and browned, about 30 minutes.
• Let the casserole rest for 10 minutes before serving it. Like all casseroles, it tastes best when warm or at room temperature.

ZUCCHINI SAUSAGE CASSEROLE

Steps:

• 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.

CHEESY ZUCCHINI CASSEROLE

Steps:

• Preheat oven to 180 deg C (350 deg F), and place bread cubes in a medium bowl and pour the melted butter over bread cubes.
• Add the zucchini, onion, garlic salt and egg and mix well, then 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.

EASY CHEESY ZUCCHINI CASSEROLE

Steps:

• Saute zucchini, onion, and garlic in melted butter in a large skillet 5 minutes or until vegetables are crisp-tender; remove from heat.
• Sprinkle flour and salt over sauteed vegetables, tossing gently to combine. Stir in evaporated milk, sour cream, and cheese.
• Spoon zucchini mixture into a 1 quart casserole dish. Bake at 375 degrees for 20 minutes or until cheese melts and it is hot and bubbly.

CHEESY SAUSAGE ZUCCHINI CASSEROLE

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.

CHEESY ZUCCHINI CASSEROLE

Steps:

• Preheat the oven to 400˚. On a large sheet tray, combine the zucchini, bell pepper and onion. Drizzle with the olive oil and sprinkle with the salt and black pepper. Toss gently to combine. Cook for 30 minutes, until the zucchini is slightly softened and has released its liquid. Drain the mixture through a colander. Once cool enough to touch, press gently with paper towels to press out and soak up any extra moisture.
• In a large bowl, whisk together the heavy cream and eggs. Mix in the cheddar cheese, garlic, ¼ cup of the parmesan cheese and all but 2 tablespoons of parsley (reserve this for later). Gently mix in the drained zucchini mixture. Transfer to a buttered 9- by- 13-inch, or three-quart, casserole dish.
• Reduce the oven temperature to 350˚. In a small bowl, combine the panko and melted butter. Mix in the remaining ¼ cup of grated parmesan cheese and 2 tablespoons of parsley. Sprinkle all over the top of the casserole. Bake for 35-40 minutes, until the top is lightly golden brown, the edges are bubbly and the center is set. (If the topping is browning to quickly, cover loosely with a piece of foil.) Let rest for 10 minutes, then serve.

EASY CHEESY ZUCCHINI CASSEROLE

Steps:

• To a pot of boiling water, add the diced zucchini and cook for 3 minutes. Drain and cool.
• In a bowl, combine the parboiled zucchini, mayonnaise, cheddar cheese, eggs, pepper, and garlic powder.
• Pour into a greased 1 1/2 quart baking dish.
• In a bowl, combine the Panko breadcrumbs with melted butter. Pour breadcrumbs over the top of the casserole.
• Bake, uncovered, at 350°F for 35 minutes, or until zucchini is fork tender.

CHEESY VEGETABLE, TURKEY SAUSAGE AND RICE CASSEROLE

Steps:

• Add rice and chicken broth to a small saucepan then bring to a boil. Place a lid on top then turn heat down to low and simmer for 10 minutes (broth should just barely be bubbling.) Remove pan from heat then let sit with the lid on for 5 minutes. Fluff with a fork then set aside.
• Meanwhile, brown sausage in a large, 12" skillet over heat that's just a touch above medium. Once cooked, remove sausage to a plate then set aside.
• Add a drizzle of extra virgin olive oil to the skillet then add bell pepper and shallot or onion, season with seasoned salt, and then saute until vegetables begin to soften, 5 minutes. Turn heat up slightly then add zucchini and sweet corn, season with more seasoned salt, then continue to saute until all the vegetables are tender, 5-6 more minutes. Add garlic then saute for 1 more minute. Turn the heat down slightly and/or add more extra virgin olive oil at any point. Taste vegetables then add more seasoned salt if necessary, and then set aside.
• Add flour to another small saucepan then whisk while adding milk to get rid of any lumps. Turn heat to medium then whisk until milk is thickened and bubbly, 1-2 minutes. Remove pan from heat then add 3/4 of the shredded cheese and stir until smooth. Taste and add salt if necessary.
• Add cooked rice, sausage, and cheese sauce to the skillet with the vegetables then mix until well combined. Scoop mixture into a nonstick-sprayed 9x11" baking dish (or similar sized baking dish) then top with remaining shredded cheese and broil until top is golden brown. Sprinkle with fresh basil, if using, then scoop onto plates and serve.

ZUCCHINI CASSEROLE

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.

EASY BAKED SAUSAGE AND ZUCCHINI CASSEROLE

Steps:

• Toss the zucchini slices with kosher salt. Place into a colander and set over the sink to drain for 30 minutes. Pat very dry and remove as much salt as possible at the end.
• Preheat the oven to 400 degrees Fahrenheit and adjust the oven rack to the middle position.
• In a large skillet over medium heat, add the oil. After it has heat up for about 1 minute, add onions with Italian seasoning. Cook for about 5 minutes until soft, stirring frequently.
• Add sausage and cook while breaking up the meat with a wooden spoon for about 7-8 minutes until browned. Add garlic and cook for about a minute, stirring frequently until fragrant. Remove from the skillet and transfer to a bowl. Stir in artichoke hearts and salt & pepper.
• Add mixture to a 1.75 quart baking dish and layer zucchini rounds in between. Evenly distribute the broth on top of the dish. Cover with red sauce and cheese.
• Bake at 400 degrees Fahrenheit for 20-25 minutes until zucchini is slightly golden around the edges and the cheese has melted. Feel free to do a low broil the last few minutes, too. Sprinkle with fresh parsley and serve warm.

25-MINUTE CHEESY SAUSAGE AND BUTTERNUT SQUASH CASSEROLE

Steps:

• Position an oven rack about 5 inches from the broiling element, and preheat the broiler.
• Heat 2 tablespoons of the oil in a large high-sided skillet over medium-high heat. While the pan is heating, thinly slice the onion; set aside about 1/3 cup for the salad.
• Add the sausage to the pan, and break it up into smaller chunks with a wooden spoon. Stir periodically until it is brown all over, about 5 minutes. Add the remaining onion and the squash. Stir for a minute, then add the tomatoes, 2 tablespoons water, 3/4 teaspoon salt and a few grinds of pepper. Cover partially, and let simmer vigorously, stirring occasionally, until reduced and thick, about 10 minutes.
• Meanwhile, slice the polenta into 1/4-inch rounds. Butter the flameproof baking dish, and shingle the rounds in one layer. Dot the polenta with the pieces of butter. Place the dish under the broiler, and broil the polenta until it is hot and soft, about 4 minutes.
• When the sauce is ready, spread it over the broiled polenta. Top with the fontina and grated Parmesan. Return the casserole to the broiler, and broil until the top is browned and bubbly, about 3 minutes.
• Meanwhile, toss the spinach in a large bowl with the reserved onion, the remaining 1 tablespoon olive oil, the balsamic vinegar, and salt and pepper to taste. Serve the casserole with the spinach salad on the side.

HEALTHY BAKED CHEESY ZUCCHINI CASSEROLE

Steps:

• Preheat your oven to 350°F and spray a 10 Inch Cast Iron skillet with cooking spray. Set aside.
• Using the 6mm blade on your spiralizer, spiralize the zucchinis, so that they turn into long noodles. *
• Place the zucchini into a strainer set over a large bowl and sprinkle with salt. Let them sit for 20 minutes, stirring around every so often.
• While the zucchini noodles sit, whisk together the eggs and egg whites in a large bowl. Add in the Greek yogurt and a pinch of pepper and additional salt. Whisk until smooth and creamy.
• Once the zucchini has sat, squeeze out as much excess water as you can. Then, transfer the zucchini noodles onto a paper towel and dry off, again, as much as you can.
• Stir the zucchini noodles, broccoli, kale and 1 cup of the Cheddar cheese into the egg mixture and mix well.
• Pour the mixture into the prepared skillet and spread out evenly. Sprinkle with remaining Cheddar cheese.
• Bake until the eggs feel set and begin to slightly pull away from the side of the skillet, about 40-45 minutes. Turn your oven to HIGH broil and broil an additional 2-3 minutes or until the top turns golden brown.
• DEVOUR!