Simple and Satisfying: Low Carb Zucchini and Sausage Casserole
Try this Low Carb Zucchini and Sausage Casserole, a heartwarming dish combining Italian sausage and zucchini under a melty cheese blanket.
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Servings: 6 servings
Calories: 350kcal
Equipment
- Skillet
- baking dish
Ingredients
For the Casserole
- 2 medium Zucchini sliced
- 1 pound Italian Sausage crumbled
- 1 medium Onion diced
- 3 cloves Garlic minced
- 1 cup Bell Peppers diced
- 2 cups Mozzarella Cheese shredded
- 1/2 cup Parmesan Cheese grated
- 2 tablespoons Olive Oil
- 1 teaspoon Dried Oregano
- 1 teaspoon Dried Basil
- to taste Salt
- to taste Pepper
For Serving
- Optional Salad Greens with vinaigrette
Instructions
Instructions
- Preheat your oven to 375°F (190°C).
- Sauté diced onion in a large skillet with olive oil over medium heat until translucent, about 3-4 minutes.
- Add minced garlic and cook for an additional minute, stirring until fragrant.
- Crumble the sausage into the skillet and cook until browned and fully cooked through, about 5-7 minutes.
- Mix in diced bell peppers, dried oregano, and basil; sauté for another 2-3 minutes while seasoning with salt and pepper.
- Cool the mixture slightly before proceeding.
- Layer half of the sliced zucchini in a baking dish, followed by the sausage mixture, then top with the rest of the zucchini slices.
- Sprinkle shredded mozzarella evenly over the top, followed by a generous amount of grated Parmesan.
- Cover with foil and bake for 20 minutes.
- Uncover and bake for an additional 10-15 minutes until the cheese is bubbly and golden brown.
- Rest the casserole for 5 minutes before serving.
Notes
Garnish with fresh basil for an extra pop of flavor.
Nutrition
Serving: 1serving | Calories: 350kcal | Carbohydrates: 10g | Protein: 25g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 70mg | Sodium: 800mg | Potassium: 600mg | Fiber: 3g | Sugar: 3g | Vitamin A: 800IU | Vitamin C: 30mg | Calcium: 300mg | Iron: 2mg