Zucchini Casserole

Name: Zucchini Casserole
Yield: 6 servings
Ingredients: 16 ounces ground sausage (1 pound); 1 small onion (diced); 3 small zucchinis (diced); 3 small yellow squashes (diced); 3 medium potatoes (peeled and diced); 1 can low-sodium canned tomatoes (14.5 oz Italian stewed)

Source: Ross County Recipes Ohio State University Cooperative Extension

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

Full of delicious summer vegetables combined with sausage and potatoes, this is a hearty main dish or an easy meal. Try using fresh tomatoes and Italian herbs if you have them on hand.

Makes

6 servings

Ingredients

16 ounces ground sausage (1 pound)
1 small onion (diced)
3 small zucchinis (diced)
3 small yellow squashes (diced)
3 medium potatoes (peeled and diced)
1 can low-sodium canned tomatoes (14.5 oz Italian stewed)

Directions

Wash hands with soap and water.
Preheat oven to 350 °F.
Brown sausage and onion together in a skillet; drain.
Mix all ingredients together and place in a casserole dish.
Cover with foil and bake at 350 °F for 45 minutes.

Notes

Instead of using the Italian stewed tomatoes, you could use fresh diced tomatoes with some Italian spices added. Learn more about: Onions Zucchini Yellow Squash Potatoes Tomatoes

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.