SAUSAGE CASSEROLE WITH ZUCCHINI

This Sausage Casserole with Zucchini is a Keto friendly meal that you don't have to be on Keto to love! It's ultra cheesy, creamy, loaded with veggies and a must have addition to your recipe box!

Prep Time 20

Cook Time 40

Total Time 1

Servings Servings

Ingredients

4 cups Cheddar Cheese grated
1 (227g) bar Cream Cheese softened and cut into cubes
2 pounds Italian Sausage mild, medium, or hot
5 slices Bacon cut into small pieces
1 pound Zucchini ~1 large or 2 medium, cut into half moons or chunks
1 Onion diced
1 Red Pepper diced
2 Cloves Garlic minced
Half Bunch Green Onions sliced, white and green parts separated
1 tbsp Italian Seasoning*
1 tbsp Fresh Parsley chopped (optional)

Instructions

Preheat the oven to 375°F.
Remove the sausages from their casing. Starting from the middle of the sausage should allow you to easily push the meat through on either side and into a bowl.
Once you push one side out, use a paper towel to help you grip onto the casing and push the remaining sausage meat out with your fingers.
Repeat with all the sausages then set aside until ready to use.
Heat a large skillet over medium heat. When hot, add the bacon. Cook, stirring occasionally, until mostly crisp and cooked through.
Use a slotted spoon to remove the bacon keeping the grease behind. Then spoon out some of the grease (but don't throw it away) until only about a tablespoon remains in the pan.
To the skillet, add the onions, red pepper, and white parts of the green onions.
Cook until soft, stirring occasionally. Then add the garlic and cook, stirring until fragrant, an additional 30 seconds or so.
Add the zucchini, a tablespoon of the reserved bacon grease, and Italian seasoning.
Cook until the zucchini starts to get soft, about 5 minutes, stirring frequently.
Grease a 9x13 casserole dish with some bacon grease then pour in the veggie mixture. Top with the cubed cream cheese then put a piece of foil over it. The steam will help melt the cheese a bit while you cook the sausages.
In the same skillet, add the remaining bacon grease along with the Italian sausage.
Use the back of a spatula to break it up.
Cook until browned, stirring occasionally. Drain off the excess grease.
Pour the hot sausage over the cream cheese and veggies, spreading it out evenly over top. Place the foil back on and allow it to sit for a minute or two so that the heat from the sausages can help melt the cream cheese.
Add the bacon and half the cheddar cheese.
Use a spoon to carefully stir all of the ingredients together directly in the casserole dish. You really want to make sure to break down those cubes of cream cheese. Use the back of the spoon to help you. Be patient and go slow as there is a lot of filling and it could get a little messy/difficult to do. Alternatively, you can mix everything up in a bowl and then transfer it to the dish if you find that to be easier. But why dirty extra dishes?!
Top with the remaining cheddar cheese. Pop a few toothpicks upright in the dish (to prevent the foil from sticking to the cheese).
Cover and bake for 20 minutes. Take the foil off and bake for an additional 5 minutes or until the cheese is niiiicely melted and bubbly. Remove it from the oven and let stand for 5-10 minutes. Garnish with fresh chopped parsley and the sliced green onions. Cut into pieces and serve immediately.

Nutrition