Whole 30 Diet Menu

Easy Baked Sausage and Zucchini Casserole

This easy baked sausage and zucchini casserole is a perfect weeknight meal that comes together quickly and is super light yet filling. It is reminiscent of something like pizza or lasagna and seriously delicious! Gluten free, low carb, keto and can be made paleo or Whole30.

close up of zucchini casserole with red sauce in a ceramic dish

If you’ve got some zucchini on hand and don’t want to spiralize your life away, I’ve got a really simple and easy recipe that comes together rather quickly special for you.

This low carb zucchini casserole only requires 2 large zucchinis in a 1.75 quart baking dish. However, you can easily double or triple this recipe and throw it into a bigger container.

You can get a bit creative within the recipe itself, too. If you’re really into marinara sauce, be sure to use that on top. However, make sure you check the 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 of arrabbiata because I like everything in my life spicy, ya knowww? 🙂

sliced zucchini in a bowl with a knife on the side

Ingredients for low carb zucchini casserole

The ingredients needed are: zucchini (ha, obviously), oil, Italian sausage, onions, Italian seasoning, garlic, artichoke hearts, chicken broth, red sauce, parmesan cheese (optional) and fresh parsley.

It’s a pretty short list, and you can find all of these things at your local grocery store.

You can get creative here and either use sweet or spicy Italian sausage. If Italian flavors aren’t your thing, you probably won’t fall in love with this dish. Just kidding.

But seriously. Go for a ground chicken thigh or chorizo if you’re into it, and it’ll still come out absolutely delicious.

What’s really awesome is that you can simply omit the parmesan cheese, and this zucchini casserole automatically becomes both paleo and Whole30 compliant as well.

zucchini casserole prep with cheese on top

I wanted to show you how laid back layering the zucchini rounds into the casserole dish can be. You don’t need to do it any particular way.

Simply make room for them between the sausage artichoke mixture and make sure they are sticking out on top a bit.

They are the perfect vessel for the red sauce and cheese that are both about to be layered on top.

I’ve made zucchini casserole with polenta rounds instead, and it that way is also absolutely fabulous.

However, it would no longer be considered paleo, low carb or keto in this case.

By the way, I was absolutely inspired by my friend Maya over at Wholesome Yum to make this dish. She has a recipe for Baked Easy Cheesy Zucchini Casserole that got my engine roaring.

scooping zucchini casserole out of a white ceramic dish

How to make zucchini casserole

Toss the zucchini slices with kosher salt. Place into a colander and set over the sink to drain for 30 minutes. Pat very dry and remove as much salt as possible at the end.

Preheat the oven to 400 degrees Fahrenheit and adjust the oven rack to the middle position.

In a large skillet over medium heat, add the oil. After it has heat up for about 1 minute, add onion. Cook for about 5 minutes until soft, stirring frequently.

Add sausage and cook while breaking up the meat with a wooden spoon for about 7-8 minutes until browned. Add garlic and cook for about a minute, stirring frequently 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 sauce and cheese.

Bake at 400 degrees Fahrenheit for 20-25 minutes until zucchini is slightly golden around the edges and the cheese has melted. Feel free to do a low broil the last few minutes, too. Sprinkle zucchini casserole with fresh parsley and serve warm.

close up of low carb zucchini casserole

I’ve also had this dish the next few days after preparing it, and it tastes just as delicious reheated.

You can also eat it cold. Just ask my husband Tim… he absolutely refuses to warm anything up especially since we haven’t had a microwave since moving to this house last year.

It’s a “waste of time” and “almost everything tastes just as good cold.” He’s crazy.

I am not in this camp.

low carb zucchini casserole with red sauce and parmesan cheese on top

Take this deliciousness to work though or make it for a weeknight meal for the whole family.

The kids will love it! I have given some to Sophie, and the girl seriously gobbles it down.

Well, that’s all she wrote. Zucchini casserole will surely become a staple in your kitchen.

It’s simple, quick, easy and full of so much flavor. I cannot wait to hear what you think!

More easy low carb recipes like this:

Paleo Whole30 Chili

One Pan Creamy Garlic Shrimp

Easy Paleo Cashew Chicken

One Pan Shrimp Fajitas

Instant Pot Chicken Tortilla-less Soup

Paleo Chicken Salad Wraps

Easy Baked Sausage and Zucchini Casserole
This easy baked sausage and zucchini casserole is a perfect weeknight meal that comes together quickly and is super light yet filling. It is reminiscent of something like pizza or lasagna and seriously delicious! Gluten free, low carb, keto and can be made paleo or Whole30.
Servings6
Prep Time10 minutes
Cook Time40 minutes

Ingredients

  • 2


    large zucchiniscut into 1/4″ rounds

  • 2tablespoons


    avocado oil

  • 1/2


    white onionsliced

  • 2teaspoons


    Italian seasoning

  • 1 1/2pounds


    Italian sausagecasing removed

  • 4


    garlic clovesminced

  • 1can


    artichoke heartsin water, drained



  • kosher saltto taste



  • black pepperto taste

  • 1/4cup


    grated parmesan cheesefor garnish, optional

  • 1/4cup


    fresh parsleyroughly chopped

Instructions
  1. Toss the zucchini slices with kosher salt. Place into a colander and set over the sink to drain for 30 minutes. Pat very dry and remove as much salt as possible at the end.

  2. Preheat the oven to 400 degrees Fahrenheit and adjust the oven rack to the middle position.

  3. In a large skillet over medium heat, add the oil. After it has heat up for about 1 minute, add onion. Cook for about 5 minutes until soft, stirring frequently.

  4. Add sausage and cook while breaking up the meat with a wooden spoon for about 7-8 minutes until browned. Add garlic and cook for about a minute, stirring frequently until fragrant. Remove from the skillet and transfer to a bowl. Stir in artichoke hearts and salt & pepper.

  5. 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 sauce and cheese.

  6. Bake at 400 degrees Fahrenheit for 20-25 minutes until zucchini is slightly golden around the edges and the cheese has melted. Feel free to do a low broil the last few minutes, too. Sprinkle with fresh parsley and serve warm.

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