Just because it’s summer doesn’t mean we have to miss out on delicious casseroles! If you’re craving one but don’t want anything too heavy, this zucchini and sausage casserole is just the thing for you: It combines vegetables and meat in a simple and satisfying way. Plus, it doesn’t require any complicated preparation. It’s perfect for a relaxed evening when you still want something delicious to eat.
How to Make Our Zucchini and Sausage Casserole
Casseroles are great for using up leftovers. You can use them to combine leftovers from the last few days, cover them with a sauce, and bake them golden brown in the oven. Our zucchini and sausage casserole can be just such a dish. Do you have any sausages left over from grilling? Then use them! Nevertheless, this dish is more than just a last-minute thought or quick fix. It’s a dish in its own right that will make it onto your list of frequently used recipes, even without leftovers.
For your zucchini and sausage casserole, you’ll first need, of course, zucchini. This summer squash is perfect for casseroles, because it cooks quickly without getting mushy and can absorb the juices from the sausages well. First, cut the vegetable into slices about ¼-inch thick. Since zucchini has a rather mild flavor, it goes well with strong sausages, depending on how hearty you like it. You can use bratwurst, Italian sausage, or spicy chorizo.
Fry the sausages briefly in a pan so that they get some color and roasted aromas. Meanwhile, in a bowl, whisk together eggs, heavy cream, some milk, grated cheese, salt, pepper, and nutmeg. Also, cut a few onions into rings. Now combine the vegetables and sausages with the cream mixture and pour everything into a greased casserole dish. If you like it a little more cheesy, sprinkle some more cheese on top.
The casserole now only needs about 35 to 40 minutes in the oven until the surface is golden brown and the egg mixture is set. Once it’s aromatic, it’s ready. Enjoy it with a green salad, fresh bread, or simply on its own. Always delicious!
Casserole is always a good idea. Try our pasta primavera casserole or swiss chard casserole. Also good: veal schnitzel casserole!
Zucchini and Sausage Casserole
Ingredients
- oil
- 4 sausages e.g., bratwurst, Italian sausage, or chorizo
- 3 zucchini
- 2 onions
- 3 eggs
- ⅔ cup heavy cream
- ¼ cup milk
- salt & pepper
- nutmeg grated
- 1½ cups shredded cheese e.g., Gouda
Instructions
- Preheat oven to 350°F.
- Heat about 2 teaspoons of oil in a pan. Fry the sausages until browned on all sides. Cut them into pieces.
- Cut the zucchini into ¼-inch thick slices and the onions into rings.
- Whisk together eggs, heavy cream, milk, salt, pepper, nutmeg, and about half of the cheese in a bowl.
- Combine the zucchini, onions, and sausage with the cream mixture and pour everything into a greased casserole dish.
- Sprinkle the remaining cheese over the casserole and place it in the oven.
- Bake for about 35-40 minutes, or until golden brown and set.