Hey there, friends!

It’s Jessie here and I’m so excited to share one of my go-to comfort dinners: Easy Zucchini and Sausage Casserole. If you’re craving something hearty, flavorful, and low-fuss, you’re in the right place. Whether you’ve had a long day or you’re prepping for friends, this casserole is your new best friend.

Why you’ll love it

• 🥒 Fresh & flavorful – zucchini brings that light, summery vibe, even when it’s colder out.
• 🌭 Savory sausage boost – we’re talking bold flavor without overthinking.
• 🧀 Cheese + bake = perfection – because a casserole isn’t complete without a gooey, golden top.
• 🍽️ One-dish wonder – minimal clean-up, maximum taste.
• 👨‍👩‍👧 Family friendly & freezer friendly – ideal for busy nights or make-ahead meals.

Ingredients you’ll need

Here’s what I use in the video (and you can absolutely customize to your taste):

• 2 1/2 cups shredded Zucchini and yellow summer squash (I used one of each)
• 1 pound Ground Italian Sausage (your favorite kind — mild, spicy, whatever you love)
• 1 small Onion diced
• 2 cloves garlic minced (for flavor)
• 1 egg
• 1 tablespoon Dijon mustard
• 1 tablespoon heavy whipping cream
• 1/2 cup shredded parmesan cheese
• 3/4 cup panko bread crumbs
• 1/2 teaspoon garlic salt
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon salt and pepper
• 1 cup shredded cheddar cheese
• 2 tablespoon melted butter
• 1 tablespoon grated parmesan cheese
• 1/4 cup panko bread crumbs
• Olive oil (for sautéing)

How to make it

1. Preheat your oven to 375 degrees and spray a 9×13 baking dish with cooking spray.
2. Shred up zucchini and squash and place in a colander and sprinkle with salt and cover with paper towel and set aside. You want to remove as much liquid from the zucchini and squash as possible so you may need more than one piece of paper towel.
3. In a large frying pan cook sausage (break it up) until nicely browned. Once browned remove from pan and place in a bowl and set aside.
4. Add onion to frying pan and sautee until softened.
5. Add garlic and sautee for an additional minute. Remove from heat.
6. In a large bowl combine zucchini/squash, sausage, onion and garlic mixture, egg, Dijon mustard, seasonings, panko breadcrumbs and cheese. Stir well to thoroughly combine and place in prepared baking dish.
7. In a small bowl melt butter and add the cheese and panko breadcrumbs. Stir to combine and sprinkle of the top of casserole dish.
8. Cover with aluminum foil and bake in oven for 35 minutes.
9. After 35 minutes remove the aluminum foil and bake for an additional 10-15 minutes or until the top is golden brown and bubbly. Remove from oven. Let it rest for 5-10 minutes and ENJOY!
10. Serve with a light salad or crusty bread.

My favourite tips & tricks

• If your zucchini is large, scoop out the seeds so it won’t turn mushy.
• Use a good-quality sausage (flavor makes a big difference!)
• Let the casserole rest 5 minutes before serving so it doesn’t collapse.
• For a low-carb twist: skip the breadcrumbs, use a high-quality sausage, and serve alongside a green salad.

Why this video is worth a watch

In the video, I walk you through step by step so you can see how it all comes together—plus I share a few bonus tips about zucchini sizing and how to make it “make-ahead” friendly. Whether you’re a seasoned kitchen pro or just starting out, you’ll get the confidence boost you need to nail it.