Description
A delicious and healthy Low Carb Zucchini and Sausage Casserole that is perfect for a satisfying meal.
Ingredients
- 2 medium zucchinis, sliced into thin rounds
- 1 pound Italian sausage (mild or spicy, your choice)
- 1 cup shredded mozzarella cheese
- 1 cup diced tomatoes (canned, drained)
- 1/2 cup onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent, about 3-4 minutes.
- Add the Italian sausage to the skillet, breaking it apart with a spoon. Cook until browned and cooked through, about 5-7 minutes. Drain excess fat if necessary.
- In a large mixing bowl, combine the sliced zucchini, diced tomatoes, oregano, basil, salt, and pepper. Stir in the cooked sausage mixture until well combined.
- Transfer the mixture to a greased 9×13-inch baking dish. Sprinkle the shredded mozzarella cheese evenly over the top, followed by the grated Parmesan cheese.
- Cover the dish with aluminum foil and bake in the preheated oven for 25 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 5 minutes before serving.
Notes
- For added flavor, try incorporating bell peppers or mushrooms into the mixture.
- If you prefer a spicier dish, use hot Italian sausage or add red pepper flakes to taste.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg