Low Carb Zucchini and Sausage Casserole kicks off any dinner plan with a punch of flavor and a sneaky way to get some veggies in. If you’ve been hunting for a meal that’s both satisfying and keeps the carbs in check, this one might just become your new go-to.
Why You Should Try Low Carb Zucchini and Sausage Casserole
Ever find yourself staring at zucchinis and wondering what to do with them beyond spiralizing? This casserole turns that humble veggie into the star of the show. The sausage adds a hearty, savory kick, making the dish filling enough for dinner without loading you up with carbs.
Plus, if you’re watching your carb intake but don’t want to sacrifice flavor, this recipe hits the sweet spot. It’s easy to whip up, and the ingredients are pretty straightforward no weird stuff hiding in the pantry.
Variation
One time, I swapped out the sausage for spicy chorizo, and wow, that gave the casserole a whole new vibe. If you prefer something less spicy, Italian sausage works beautifully. I’ve also tossed in some mushrooms or bell peppers for extra texture and color.
If you’re dairy-free, try using a plant-based cheese or skip the cheese altogether. The casserole still holds up well, though I’m a sucker for that melty top.
Low Carb Zucchini and Sausage Casserole
Ingredients
Instructions
- Preheat oven to 375°F (190°C).
- Add cooked crumbled sausage to the skillet and stir to combine.
- Add sliced zucchini and cook for 5 minutes until slightly tender.
- Season with salt and pepper to taste.
- In a baking dish, spread a thin layer of marinara sauce.
- Layer the zucchini and sausage mixture over the sauce.
- Top with remaining marinara sauce and sprinkle mozzarella and Parmesan cheese evenly.
- Bake uncovered for 30-35 minutes until cheese is melted and bubbly.
- Remove from oven, let cool slightly, then serve.
Serving
This casserole stands strong on its own, but if you want to round out the meal, a simple green salad with a tangy vinaigrette pairs nicely. I also like to serve it with roasted asparagus or a side of sautéed spinach to keep things green and fresh.
Tips for Low Carb Zucchini and Sausage Casserole
- Don’t skip salting the zucchini slices before assembling. Let them sit for 10 minutes and then pat dry with paper towels. This helps remove excess moisture so the casserole doesn’t get watery.
- Use a good-quality sausage for the best flavor. Trust me, it makes a noticeable difference.
- If you want a crispier top, pop the casserole under the broiler for a couple of minutes at the end—just keep an eye on it!
Leftovers
This casserole reheats like a champ. Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, cover with foil to keep the moisture in, or zap individual portions in the microwave for a quick fix.
Common Mistakes to Avoid
One rookie mistake is skipping the step of draining the zucchini. It’s tempting to toss everything in, but the extra water will turn your casserole into a soggy mess. Also, don’t rush the sausage cooking stage—make sure it’s nicely browned for that rich flavor.
Nutrition Information (per serving)
- Calories: 320 kcal
- Carbohydrates: 8 g
- Protein: 22 g
- Fat: 22 g
- Fiber: 2 g
- Sugar: 5 g
This Low Carb Zucchini and Sausage Casserole nails the balance between tasty and healthy. It’s a solid choice when you want comfort food without the carb overload.