Italian Zucchini Casserole (with Cooking Video)

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This Italian Zucchini Casserole is packed with flavor and is a great way to enjoy zucchini as a main dish.

This Italian Zucchini Casserole is packed with flavor and is a great way to enjoy zucchini as a main dish.

This dish has a lovely bread crumb topping, bits of gooey mozzarella, Italian sausage, and of course, lots of healthy zucchini. There’s nothing not to love!

To Make this Italian Zucchini Casserole you will need:

  • sundried tomatoes
  • onion
  • zucchini
  • water
  • eggs
  • fresh mozzarella cheese
  • garlic
  • parmesan cheese
  • salt
  • black pepper
  • Italian seasoning
  • bread crumbs
  • oil
  • mixing bowls
  • skillet (with lid)
  • whisk
  • slotted spoon
  • cutting board & knife
  • square (9×9) baking dish

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If you’re eating low carb, you can omit the bread crumbs from this recipe.

This Italian Zucchini Casserole is packed with flavor and is a great way to enjoy zucchini as a main dish.

Watch me make this recipe:

How to Make Italian Zucchini Casserole:

To begin, preheat your oven to 350 degrees.

Place sundried tomatoes in a dish and cover with water. Let these soak to soften a bit while you continue with the recipe.

Cook Italian sausage and diced onion together in a large skillet until the sausage is browned and the onion is tender,

Using a slotted spoon, scoop the sausage and onion to a dish and set it aside.

Removed any excessive grease from the skillet.

Cut the ends from 3-4 zucchini and then cut them in half lengthwise. Set aside one half of a zucchini. The remaining zucchini halves, cut into 1/2 inch slices. Cut the reserved half into thin, long slices. Set the long slices aside for now.

Add the chopped zucchini to your skillet, along with some water. Cover the skillet with a lid and simmer for about 10-15 minutes or until just tender.

Meanwhile, whisk some eggs in a mixing bowl.

Drain the tomatoes and give them a quick rough chop. Add to the eggs.

Dice fresh mozzarella and add it to the mixing bowl.

Using a slotted spoon, scoop the zucchini out onto a cutting board and allow it to cool a few minutes.

Add the Italian sausage and onion to the mixing bowl.

Give the cooked zucchini a rough chop and add it to the mixing bowl.

Add in minced garlic, parmesan cheese, salt, pepper and Italian seasoning. Stir to combine all of the ingredients.

Spread the mixture into a lightly oiled square (9×9) baking pan.

Sprinkle bread crumbs and a little more parmesan cheese all over the top.

Arrange the long zucchini slices on top. It’s okay if you don’t use them all.

Italian Zucchini Casserole that's ready to go in the oven.

Bake for 40 minutes.

Enjoy!

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Italian Zucchini Casserole

Constance Smith – A Good Life Farm
This Italian Zucchini Casserole is packed with flavor and is a great way to enjoy zucchini as a main dish.
5 from 1 vote
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Entrées – Main Dishes
Cuisine American
Servings 6 servings
Calories 213 kcal

Ingredients
  

  • 2/3 c sundried tomatoes, dry, not oil packed
  • 1 lb bulk Italian sausage
  • 1 c diced onion
  • 3-4 medium zucchini
  • 1/4 water, additional water needed, see instructions
  • 3 eggs
  • 8 oz. fresh mozzarella cheese
  • 1 clove garlic, minced
  • 1/4 c + 1 Tb parmesan cheese, divided
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp Italian seasoning
  • 1/2 c bread crumbs, see note
  • oil, for coating pan

Instructions
 

  • To begin, preheat your oven to 350 degrees.
  • Place the sundried tomatoes in a dish and cover with water. Let these soak to soften a bit while you continue with the recipe.
  • Cook the Italian sausage and onion together in a large skillet until the sausage is browned and the onion is tender,
  • Using a slotted spoon, scoop the sausage and onion to a dish and set it aside.
  • Removed any excessive grease from the skillet.
  • Cut the ends from the zucchini and then cut them in half lengthwise. Set aside one half of a zucchini. The remaining zucchini halves, cut into 1/2 inch slices. Cut the reserved half into thin, long slices. Set the long slices aside for now.
  • Add the chopped zucchini to your skillet, along with 1/4 cup of water. Cover the skillet with a lid and simmer for about 10-15 minutes or until just tender.
  • Meanwhile, whisk the eggs in a mixing bowl.
  • Drain the tomatoes and give them a quick rough chop. Add to the eggs.
  • Dice the mozzarella and add it to the mixing bowl.
  • Using a slotted spoon, scoop the zucchini out onto a cutting board and allow it to cool a few minutes.
  • Add the Italian sausage and onion to the mixing bowl.
  • Give the cooked zucchini a rough chop and add it to the mixing bowl.
  • Add in the garlic, 1/4 c parmesan cheese, salt, pepper and Italian seasoning. Stir to combine all of the ingredients.
  • Spread the mixture into a lightly oiled square (9×9) baking pan.
  • Sprinkle the bread crumbs (see note below) and remaining parmesan cheese all over the top.
  • Arrange the long zucchini slices on top. It’s okay if you don’t use them all.
  • Bake for 40 minutes.
  • Enjoy!

Notes

  • Store bought bread crumbs can be very dry. I simply toast a slice of bread, let it cool to room temperature and then pulse it in a food processor. If you use store bought bread crumbs, I would recommend mixing them with a tablespoon of melted butter before sprinkling them on the casserole.
  • For low carb, you can omit the bread crumb topping.

Nutrition

Calories: 213kcalCarbohydrates: 15gProtein: 14gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 112mgSodium: 558mgPotassium: 500mgFiber: 2gSugar: 6gVitamin A: 484IUVitamin C: 5mgCalcium: 237mgIron: 2mg

Nutritional information is auto-generated and the accuracy is not guaranteed.

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6 thoughts on “Italian Zucchini Casserole (with Cooking Video)”

  1. I made this tonight. And this has earned its spot on our regular meals! It is so good! What are the baking dishes you use?

    Reply
  2. Hi Constance,
    Planning on making this soon. Is there a reason why you wait to chop the zucchini into small pieces AFTER it is cooked? Just wondering if it can be done before cooking when you cut it originally Thanks. Lyssa (longtime YouTube follower)

    Reply

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