Cheesy Sausage Zucchini Casserole

Cheesy Sausage Zucchini Casserole

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"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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1 h 30 m servings 305 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 305 kcal
  • 15%
  • Fat:
  • 19.6 g
  • 30%
  • Carbs:
  • 17.3g
  • 6%
  • Protein:
  • 15.3 g
  • 31%
  • Cholesterol:
  • 55 mg
  • 18%
  • Sodium:
  • 989 mg
  • 40%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  1. 276 Ratings

Most helpful positive review

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, p...

Most helpful critical review

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 at...

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, p...

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 q...

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.

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 ched...

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...

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 th...

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...

Didn't like it with the tomatos, so I made it again and took them out. Then it was awesome! I also don't put it in the oven for more than 35-40 minutes. All the stuff is cooked already, there...

This was great! I would add more rice next time though & substitute ground turkey for lower fat. My husband ate the leftovers with green peas & loved it, so I would add green peas next time to...

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