Keto Zucchini and Sausage Casserole Recipe

Introduction

This Keto Zucchini and Sausage Casserole is a comforting, low-carb dish perfect for dinner any night of the week. Loaded with flavorful Italian sausage, fresh zucchini, and cheesy goodness, it’s simple to prepare and sure to please the whole family.

Ingredients

• 2 medium zucchinis, sliced
• 1 pound Italian sausage (mild or spicy), casings removed
• 1 cup diced bell peppers (any color)
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 cup heavy cream
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Olive oil for cooking

Instructions

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: In a large skillet, heat olive oil over medium heat. Add the sausage and cook until browned, breaking it up as it cooks.
3. Step 3: Add the garlic and diced bell peppers to the skillet. Cook until the peppers are tender, about 3-5 minutes.
4. Step 4: In a large bowl, combine the cooked sausage mixture, zucchini slices, heavy cream, Italian seasoning, salt, and pepper. Mix well to combine all ingredients.
5. Step 5: Transfer the mixture to a greased 9×9-inch baking dish. Evenly top with shredded mozzarella and grated Parmesan cheese.
6. Step 6: Bake for 25-30 minutes, or until the cheese is melted, bubbly, and golden on top. Let the casserole cool slightly before serving.

Tips & Variations

• For extra flavor, add a pinch of crushed red pepper flakes to the sausage while cooking.
• Substitute heavy cream with full-fat coconut milk for a dairy-free version.
• Use a mix of cheeses like cheddar or gouda for a different cheesy twist.
• To keep it spicier, choose spicy Italian sausage or add chopped jalapeños.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or oven until warmed through. This dish does not freeze well because of the high moisture content in zucchini.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen zucchini instead of fresh?

Fresh zucchini works best because frozen zucchini releases a lot of water, which can make the casserole watery. If using frozen, be sure to thaw and squeeze out excess moisture before adding it.

Is this recipe suitable for meal prep?

Yes, this casserole reheats well and can be portioned out for meals throughout the week, making it a great option for keto-friendly meal prep.

Keto Zucchini and Sausage Casserole Recipe

Print Recipe

★★★★★

4.5 from 133 reviews

A hearty and delicious Keto Zucchini and Sausage Casserole that’s perfect for a low-carb meal. This comforting casserole combines tender zucchini, flavorful Italian sausage, and creamy cheeses baked to golden perfection, making it ideal for a satisfying lunch or dinner.

• Author: Naya
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Italian-American
• Diet: Low Carb

Ingredients

Scale 1x2x3x

Vegetables

• 2 medium zucchinis, sliced
• 1 cup diced bell peppers (any color)
• 2 cloves garlic, minced

Meat

• 1 pound Italian sausage (mild or spicy), casings removed

Dairy

• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 cup heavy cream

Seasonings and Oils

• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Olive oil for cooking (about 1 tablespoon)

Instructions

1. Preheat the Oven. Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature by the time your casserole is ready to bake.
2. Cook the Sausage. Heat olive oil in a large skillet over medium heat. Add the Italian sausage, removing the casings, and crumble it as it cooks. Cook until the sausage is browned and cooked through.
3. Sauté Garlic and Peppers. Add the minced garlic and diced bell peppers to the skillet with the sausage. Cook for several minutes until the peppers are tender and the garlic is fragrant.
4. Mix the Casserole Ingredients. In a large bowl, combine the cooked sausage mixture with zucchini slices, heavy cream, Italian seasoning, salt, and pepper. Mix thoroughly to blend all flavors.
5. Assemble the Casserole. Grease a 9×9-inch baking dish lightly with olive oil or cooking spray. Pour the mixture into the dish and spread it evenly. Top with shredded mozzarella and grated Parmesan cheese.
6. Bake the Casserole. Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the cheese is bubbly and golden brown on top.
7. Cool and Serve. Allow the casserole to cool for a few minutes before serving to let the flavors settle and make it easier to slice.

Notes

• You can use either mild or spicy Italian sausage based on your flavor preference.
• For a stronger garlic flavor, mince an extra clove or two.
• This casserole can be prepared ahead of time and refrigerated before baking.
• To keep it keto-friendly, avoid adding breadcrumbs or high-carb fillers.
• Substitute heavy cream with full-fat coconut milk for a dairy-free version, though texture will vary slightly.

Keywords: keto zucchini casserole, sausage casserole, low carb dinner, baked zucchini and sausage, Italian sausage casserole