This easy baked sausage and fresh 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! It's a healthy comfort food. Gluten free, low carb, keto and can be made paleo or Whole30.

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.

If you want to add some extra veggies to this dish, you could also add a yellow squash to it. This adds a little extra color. I suggest removing one of the zucchinis if you're going to do this.

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

Alternatively, you can go the other way with it and make it cheesy! Add mozzarella cheese, cheddar cheese, or even a little gruyere cheese to the top just before you place it in the oven. A sprinkling of panko bread crumbs is a nice touch too. This is a great way to please picky eaters (veggie adverse).

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. However you do it, just make sure the zucchini is in an even layer.

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 this delicious zucchini casserole

Toss the zucchini slices with kosher salt in a small bowl. Place salt and zucchini mixture into a colander and set over the sink to drain for 30 minutes. Pat very dry with paper towels 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 olive oil or avocado oil. Note that either is fine, but avocado oil has a little higher smoke point than does olive 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 on a medium-high heat 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.

You can print out the recipe card below for easy reference! You can also find the available nutrient data for this dish.

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 or at room temperature. 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

Pack in an airtight container and take this deliciousness to work though or make it for a weeknight meal for the entire family.

The kids will love it! I have given some to Sophie, and the girl seriously gobbles it down. It'll become a favorite of the whole family.

Well, that's all she wrote. This easy zucchini casserole recipe 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:

Easy Baked Zucchini Casserole with Sausage

Monica Stevens Le

This easy baked sausage and fresh 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.

4.61 from 63 votes

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Prep Time 10

Cook Time 40

Total Time 50

Course Main Course

Cuisine American

Servings

Calories 570 kcal

Ingredients

2 large zucchinis cut into ¼" rounds
2 tablespoons avocado oil or olive oil
½ white onion sliced
2 teaspoons Italian seasoning
1 ½ pounds Italian sausage ground
4 garlic cloves minced
1 can artichoke hearts in water, drained & chopped
kosher salt to taste
black pepper to taste
⅓ cup bone broth or chicken broth
1 ½ cups red sauce see notes
¼ cup grated parmesan cheese for garnish, optional
¼ cup fresh parsley roughly chopped

Instructions

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 onions with Italian seasoning. 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 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 with fresh parsley and serve warm.

Notes

You can use your favorite pasta sauce. I love to use arrabbiata, but marinara or another flavorful red sauce would also be lovely.

Nutrition

Calories: 570kcalCarbohydrates: 13gProtein: 21gFat: 48gSaturated Fat: 15gCholesterol: 90mgSodium: 1676mgPotassium: 501mgFiber: 4gSugar: 7gCalcium: 110mg

Keyword sausage casserole, zucchini

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Comments

4.61 from 63 votes (56 ratings without comment)

Ingredients for low carb zucchini casserole