Say goodbye to boring breakfasts! If you’re looking for a dish that’s as perfect for a lazy Sunday brunch as it is for a quick weekday meal prep, you’ve found it. This Zucchini and Sausage Casserole is a savory, satisfying dream. Imagine tender zucchini and spicy Italian sausage baked into a creamy, cheesy egg custard until it’s perfectly golden and bubbly. It’s incredibly versatile, packed with protein, and so easy to throw together. Let’s get cooking!
Ingredients
• 1 tablespoon olive oil
• 4 medium zucchinis, sliced
• Fine sea salt and freshly ground black pepper, to taste
• 1 pound / 450 g spicy bulk Italian sausage
• 7 ounces / 200 g fontina cheese, shredded
• 6 large eggs
• ½ cup / 120 ml heavy cream
• Crispy cooked bacon, chopped, for garnish (optional)
Instructions
1. Prep Your Oven and Pan: Preheat the oven to 400°F / 205°C. Line an 8-inch / 20-cm round baking pan with parchment paper, allowing some to hang over the sides for easy lifting later.
2. Sauté the Zucchini: Heat olive oil in a large skillet over medium-high heat. Add the sliced zucchini, season with a pinch of salt and pepper, and cook for about 5 minutes until soft and lightly browned. Remove from the skillet and set aside.
3. Brown the Sausage: In the same skillet, add the bulk Italian sausage. Break it apart with a spoon and cook until fully browned and cooked through. Drain any excess grease.
4. Assemble the Casserole: Spread the cooked zucchini and sausage evenly in the bottom of your prepared baking pan. Sprinkle most of the shredded fontina cheese over the top, reserving a small handful for later.
5. Mix the Egg Custard: In a medium bowl, whisk together the eggs, heavy cream, and ¼ teaspoon each of salt and pepper until smooth and well-combined.
6. Bake to Perfection: Pour the egg mixture evenly over the in the pan. Sprinkle the reserved fontina cheese on top. Bake for 30 minutes, or until the center is set and the top is golden brown.
7. Garnish and Serve: Let the casserole cool for a few minutes before using the parchment paper to lift it out of the pan. Garnish with crispy bacon, if using. Slice into 8 wedges and serve warm. Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutritional Information
• Nutrition Information
• Serving Size: 1 slice (1/8th of casserole)
• Calories: 385 kcal
• Protein: 22 g
• Fat: 31 g
• Net Carbohydrates: 4 g
Pro Tips
• Avoid a Watery Casserole: Zucchini holds a lot of water. For a firmer result, salt the sliced zucchini and let it sit for 15-20 minutes, then pat it dry with paper towels before cooking to draw out excess moisture.
• Cheese Variations: Don’t have fontina? This recipe is delicious with Gruyère, sharp white cheddar, or a mix of mozzarella and Parmesan.
• Check for Doneness: The casserole is ready when the center is set and doesn’t jiggle when gently shaken. You can also insert a knife into the center; it should come out clean.
• Meal Prep Master: To reheat, simply microwave a slice for 60-90 seconds or warm it in a toaster oven until heated through. It’s the perfect grab-and-go breakfast.
FAQ
Q: How do I keep my zucchini casserole from getting watery
A: The best way to prevent a watery casserole is to draw out the excess moisture from the zucchini before cooking. After slicing the zucchini, toss it with salt and let it sit for 15-20 minutes. Then, pat the slices completely dry with a paper towel before you sauté them.
Q: Can I make this Zucchini and Sausage Casserole ahead of time
A: Yes, this recipe is perfect for meal prep. You can bake the entire casserole, let it cool, and store it in an airtight container in the refrigerator for up to 4 days. Reheat individual slices in the microwave or toaster oven for a quick and delicious breakfast.
Q: Is this sausage and zucchini bake keto-friendly
A: Absolutely. With only 4 grams of net carbohydrates per serving, this Zucchini and Sausage Casserole is a fantastic keto-friendly and low-carb breakfast option. It’s high in protein and fat to keep you full and satisfied.
Q: What other cheeses can I use instead of fontina
A: This casserole is very versatile. If you don’t have fontina, you can easily substitute it with other great melting cheeses like Gruyère, sharp white cheddar, or a mix of mozzarella and Parmesan for a delicious result.
