Cheesy Sausage Zucchini Casserole Recipe -
Cheesy Sausage Zucchini Casserole Recipe
  • READY IN hrs

Cheesy Sausage Zucchini Casserole

Recipe by  

"My mom would make this recipe with the zucchini and tomatoes that would flourish in our garden. It's my favorite casserole."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    30 mins
  • COOK

    1 hr

    1 hr 30 mins


  1. Combine the rice and water in a small saucepan, and bring to a boil. Reduce heat to low, and simmer for about 20 minutes, or until tender. Remove from heat, and set aside.
  2. Preheat the oven to 325 degrees F (165 degrees C).
  3. Cook sausage and onion in a large skillet over medium heat, stirring until evenly browned. Drain excess grease. Stir in zucchini and tomatoes, and cook until tender. Stir in rice, mushrooms, and cheese. Season with oregano, salt, and pepper. Spread into a 9x13 inch baking dish, or a 2 quart casserole dish.
  4. Bake, uncovered, for 1 hour in the preheated oven, or until lightly browned and bubbly.
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Reviews More Reviews

Most Helpful Positive Review
Sep 06, 2005

Absolutely delicious! My prep time was definitely more than 30 minutes, even with my daughter's help (although probably due to my substitutions), but well worth the effort. I used part sweet, part hot turkey sausage, lots of minced fresh garlic cooked with the sausage & onion, fresh mushrooms (added with zucchini & tomatoes). I used brown rice, doubled the amount as per others' suggestions, and lots more than a pinch of oregano. I also followed another reviewer's suggestion to remove the mixture with a slotted spoon and allow the liquid to reduce. Per my family's tastes, I used a mixture of shredded parmesan and mozzarella in place of the processed cheese, then topped with more shredded mozz. Only needed about 30 to 40 minutes in the oven. Everyone raved! Thanks Mandy!

Most Helpful Critical Review
Jun 25, 2007

I didn't really care much for this recipe. It was ordinary at best. Not enough rice, and for some reason, the zucchini didn't taste good to me. I couldn't finish my portion, but my husband ate all of his. It's probably not the fault of the recipe, it just didn't appeal to me for some reason, even though I generally like all the ingredients.

Jan 07, 2004

We loved this recipe! Made some adjustments though. Used old cheddar intead of processed cheese and hot italian sausage for a little kick. We actually prepared it in advance and froze it for a quick weeknight dinner. Worked well enough. Will definately make again!

Jan 29, 2003

My neighbor brought me a huge zucchini. I made this recipe, and what a feast! The taste is delicious. It takes a little time to make, but I think it's worth it.

Sep 07, 2003

This recipe is delicious....even my 12 year old loves it....and its a great way to sneak in veggies.... the only things i changed is that i doubled the rice....and used two cups shredded cheddar (i dont like processed cheese food).... EXCELLENT!!

Aug 24, 2005

I didn't want to try this recipe, but I had all the ingredents on hand. I followed some suggestions, also posted here, like using a spicy Italian sausage instead of using plain, and added other herbs, garlic, salt and pepper. I found the recipies was too big for my pan, by the time I needed to add the rice, cheese and mushrooms, so I used a mixing bowl. I also recommend using a slotted spoon to remove the zucchini mixture as the zucchini and tomato sweat a lot and reducing the 2 cups of liquid that remained in the pan, until it is about 1/2 cup of beautiful flavour. I also made a breadcrumb topping with just 1/4 cup of cheese added. This one is a winner!!!!

Sep 17, 2014

Update: I no longer eat processed cheese. Organic cream cheese is a perfect substitute for the processed cheese in this recipe! Original Review: This was really good. I was worried that the processed cheese would be too strong of a taste (I'm not very fond of it), but it just added a creaminess and didn't detract at all. I was also afraid that 1/2 cup of rice wouldn't be enough, but it was great. I wouldn't change a thing with this recipe--and coming from me, that really means a lot!

Mar 30, 2004

So delicious, it's inspired my husband and I to start planning for a garden! I followed others' advice and increased the rice to one cup. The first time I made this, I accidentally purchased hot italian sausage, which my husband LOVED. I couldn't handle so much spice, so the next time I used medium and it was perfect. Thanks for such a great recipe!


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  • Calories
  • 305 kcal
  • 15%
  • Carbohydrates
  • 17.3 g
  • 6%
  • Cholesterol
  • 55 mg
  • 18%
  • Fat
  • 19.6 g
  • 30%
  • Fiber
  • 1.9 g
  • 8%
  • Protein
  • 15.3 g
  • 31%
  • Sodium
  • 989 mg
  • 40%

* Percent Daily Values are based on a 2,000 calorie diet.

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