Calories: 317kcalCarbohydrates: 43gProtein: 6gFat: 14gSaturated Fat: 2gSodium:584mgPotassium: 1217mgFiber: 7gSugar: 5gVitamin A: 816IUVitamin C:60mgCalcium: 54mgIron: 3mgTried this recipe?Leave a comment below, I can’t wait to hear from you!Easy Baked Sausage and Zucchini CasseroleThis easy baked sausage and zucchini casserole is a perfect weeknight mealthat comes together quickly and is super light yet filling. It is reminiscentof something like pizza or lasagna and seriously delicious! Gluten free, lowcarb, keto and can be made paleo or Whole30.If you’ve got some zucchini on hand and don’t want to spiralize your lifeaway, I’ve got a really simple and easy recipe that comes together ratherquickly special for you.This low carb zucchini casserole only requires 2 large zucchinis in a 1.75quart baking dish. However, you can easily double or triple this recipe andthrow it into a bigger container.You can get a bit creative within the recipe itself, too. If you’re reallyinto marinara sauce, be sure to use that on top. However, make sure you checkthe ingredients for added sugar if you are on a Whole30.If marinara isn’t your style, use your favorite pasta sauce. I’m a huge fan ofarrabbiata because I like everything in my life spicy, ya knowww? 🙂
Can I make this casserole in the crockpot?
Yes, it’s really easy to turn this into a slow cooker meal. You don’t have toprecook anything, either.To make this in the slow cooker, just follow these steps: 1. Place the sliced chicken breasts (raw) in the slow cooker. 2. Add 1 cup of chicken broth, seasonings, and the diced tomatoes. 3. During the last 2 hours of cooking, add the zucchini. 4. Before you serve it, sprinkle some mozzarella cheese on top. That’s it! I prefer it in the oven because it bakes it to a delicious goldenbrown, but the slow cooker also works in a pinch.
Easy Baked Zucchini Squash Recipe with Parmesan
Baked zucchini is a simple, yet tasty side dish that compliments manydifferent dishes. It’s a great way to get some veggies into your diet in adelicious and easy way. There are many different ways to make baked zucchini,but this version with parmesan is the simplest (and best). It’s made bycoating fresh zucchini with olive oil, Parmesan cheese and spices, then bakinguntil crisp. The zucchini absorbs the flavors of the seasonings as it bakesmaking it appetizing and flavorful.This is such an easy recipe that you can make in no time. It’s the perfectside dish for meats, pastas, and really, anything you can think of. This willdefinitely be a favorite at the dinner table from here on out!Zucchini has always been one of my favoite vegetables – which is a relief,because it’s the one item that never ceases to grow like crazy in our garden.There are so many great ways to enjoy zucchini – I’m partial toward zucchinifries or even zucchini chips. It can make such a great veggie side dish.However, my very favorite way to enjoy this dish is by simply roasting it withsome parmesan, salt and pepper – which is exactly what this recipe features.It’s kind of like a combination of a sauteed zucchini recipe and bakedzucchini recipe.
How to make zucchini casserole
Toss the zucchini slices with kosher salt. Place into a colander and set overthe sink to drain for 30 minutes. Pat very dry and remove as much salt aspossible at the end.Preheat the oven to 400 degrees Fahrenheit and adjust the oven rack to themiddle position.In a large skillet over medium heat, add the oil. After it has heat up forabout 1 minute, add onion. Cook for about 5 minutes until soft, stirringfrequently.Add sausage and cook while breaking up the meat with a wooden spoon for about7-8 minutes until browned. Add garlic and cook for about a minute, stirringfrequently until fragrant. Remove from the skillet and transfer to a bowl.Stir in artichoke hearts and salt & pepper.Add mixture to a 1.75 quart baking dish and layer zucchini rounds in between.Evenly distribute the chicken broth on top of the dish. Cover with red sauceand cheese.Bake at 400 degrees Fahrenheit for 20-25 minutes until zucchini is slightlygolden around the edges and the cheese has melted. Feel free to do a low broilthe last few minutes, too. Sprinkle zucchini casserole with fresh parsley andserve warm.I’ve also had this dish the next few days after preparing it, and it tastesjust as delicious reheated.You can also eat it cold. Just ask my husband Tim… he absolutely refuses towarm anything up especially since we haven’t had a microwave since moving tothis house last year.It’s a “waste of time” and “almost everything tastes just as good cold.” He’scrazy.I am not in this camp.Take this deliciousness to work though or make it for a weeknight meal for thewhole family.The kids will love it! I have given some to Sophie, and the girl seriouslygobbles it down.Well, that’s all she wrote. Zucchini casserole will surely become a staple inyour kitchen.It’s simple, quick, easy and full of so much flavor. I cannot wait to hearwhat you think!
Baked Chicken and Zucchini Casserole With Tomatoes!
My family loved this chicken and zucchini casserole meal so much that I’mgoing to have to put the dish on our regular rotation. It really does have awonderful flavor and is fairly easy to prepare.Not to mention, the ingredients are super easy to find!If you love chicken, you may also want to check out the low carb chickencasserole recipe collection I put together here. You will find more winningchicken dinners there to keep your family off carbs.And, if you’d like a quick and easy chicken skillet dish, our favorite isFilipino Adobo Chicken. My kids always finish it off so there are rarelyleftovers. I like to make that recipe with chicken thighs, but breast meatcould also be used.
Ingredients Needed For Zucchini Casserole
To keep things simple, I used just a handful of whole ingredients. All of theexact ingredient amounts are in the recipe card at the bottom of this post.
What cheese can I use instead of mozzarella?
I think the mozzarella really melts the best and has a mild flavor so that therest of the ingredients stand out more. You can also use sharp cheddar too ifthat’s what you have. I can see that tasting just as good.”