A Delicious Low Carb Zucchini and Sausage Casserole Recipe
Embrace a healthier meal choice with our Low Carb Zucchini and Sausage Casserole. This dish combines the fresh flavors of zucchini with hearty sausage, creating a satisfying and nutritious meal that everyone will enjoy. Perfect for a weeknight dinner or meal prep, this casserole offers a delightful and filling option without the carbs!
Why Make This Recipe
Choosing this Low Carb Zucchini and Sausage Casserole means you are opting for a meal that is not only delicious but also low in carbohydrates. This makes it an excellent choice for anyone looking to reduce their carb intake without sacrificing taste. The combination of savory sausage and fresh vegetables brings a comforting taste, while the melted cheese adds richness. Plus, it’s an easy one-dish recipe that simplifies cleanup, making your cooking experience hassle-free.
How to Make Low Carb Zucchini and Sausage Casserole
Ingredients:
- 4 medium zucchinis, sliced into thin rounds
- 1 lb (450g) sausage (Italian or your preferred kind), casings removed
- 1 cup onion, diced
- 2 cloves garlic, minced
- 1 cup bell peppers, diced (any color)
- 1 1/2 cups grated mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
Step by Step:
- Preheat your oven to 375°F (190°C).
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
- Add the minced garlic and sauté for an additional minute until fragrant.
- Add the sausage to the skillet, breaking it apart with a spatula. Cook until browned and fully cooked, about 5-7 minutes.
- Stir in the bell peppers, oregano, and basil. Cook for another 2-3 minutes until the peppers are slightly softened. Season with salt and pepper to taste.
- Remove the skillet from heat and set it aside.
- In a large baking dish, layer half of the sliced zucchinis at the bottom. Pour the sausage mixture over the zucchinis, spreading it out evenly.
- Add the remaining sliced zucchinis on top of the sausage mixture.
- Sprinkle the grated mozzarella cheese evenly over the top layer of zucchinis.
- Finally, top with the grated Parmesan cheese.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
- Remove the foil and bake for an additional 10-15 minutes or until the cheese is bubbly and golden brown.
- Let the casserole cool for a few minutes before serving warm.
How to Serve Low Carb Zucchini and Sausage Casserole
Serve your Low Carb Zucchini and Sausage Casserole warm as a standalone dish or alongside a fresh salad. Its hearty flavors stand well on their own, but you can pair it with a light side dish such as a green salad or steamed veggies to complement the meal.
How to Store Low Carb Zucchini and Sausage Casserole
To store leftovers, let the casserole cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 3-4 days. Simply reheat in the oven or microwave when you’re ready to enjoy it again.
Tips to Make Low Carb Zucchini and Sausage Casserole
- Use a variety of colored bell peppers for a more vibrant dish.
- For an extra kick, consider adding some crushed red pepper flakes or a dash of hot sauce.
- Replace mozzarella and Parmesan cheese with your favorite cheese blend for an exciting twist!
Variation
For a vegetarian version, swap the sausage for a meat substitute or extra vegetables like mushrooms or spinach. You can also experiment by adding other low-carb vegetables like eggplant or cauliflower.
FAQs
Can I freeze this casserole?
Yes, you can freeze the casserole! Just make sure to wrap it tightly and use it within 2-3 months. Reheat it in the oven from frozen, adding a little extra time to ensure it heats through.
Can I use other types of sausage?
Absolutely! Feel free to use chicken, turkey, or any sausage of your choice.
How can I make this dish dairy-free?
To make this casserole dairy-free, substitute the mozzarella and Parmesan with dairy-free cheese alternatives.
For more related recipes, check out our Crispy Garlic Chicken Fried Rice or browse other healthy meals to suit your dietary needs!
Low Carb Zucchini and Sausage Casserole
Ingredients
Main Ingredients
- 4 medium medium zucchinis, sliced into thin rounds
- 1 lb sausage (Italian or your preferred kind), casings removed
- 1 cup onion, diced
- 2 cloves garlic, minced
- 1 cup bell peppers, diced (any color)
- 1.5 cups grated mozzarella cheese
- 0.25 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
- Add the minced garlic and sauté for an additional minute until fragrant.
- Add the sausage to the skillet, breaking it apart with a spatula. Cook until browned and fully cooked, about 5-7 minutes.
- Stir in the bell peppers, oregano, and basil. Cook for another 2-3 minutes until the peppers are slightly softened. Season with salt and pepper to taste.
- Remove the skillet from heat and set it aside.
Assembly and Cooking
- In a large baking dish, layer half of the sliced zucchinis at the bottom. Pour the sausage mixture over the zucchinis, spreading it out evenly.
- Add the remaining sliced zucchinis on top of the sausage mixture.
- Sprinkle the grated mozzarella cheese evenly over the top layer of zucchinis.
- Finally, top with the grated Parmesan cheese.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
- Remove the foil and bake for an additional 10-15 minutes or until the cheese is bubbly and golden brown.
- Let the casserole cool for a few minutes before serving warm.