Sausage Zucchini Bake

Sausage Zucchini Bake

Hey everyone!  Looks like back to school time is upon us once again, and if you’re like me, I’m trying to use up the last of the garden fresh zucchini that we harvested.  It’s such a versatile vegetable and I love to use it in many different recipes.  The one I’m sharing with you this week is really quite tasty and makes for an easy one dish meal!  That makes serving it easy and clean up a snap!  Pairing  zucchini with herbs, onion, garlic, bell pepper and sausage creates a wonderful flavor and is sure to not only help you put those zucchini to good use, but will have your family asking for seconds!  I hope that you’ll give this recipe a try and be sure to drop me a line to let me know how it turned out for you and your family!  I’d love to hear from you!  Until next time, have a great week!!…. Lisa



504 cal


40 g


5 g


30 g
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Sausage Zucchini Bake

Yields 8-10

A delicious way to use the ever versatile Zucchini!

15 minPrep Time

60 minCook Time

1 hr, 15 Total Time

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3 medium zucchini, sliced
1 large onion, sliced
8 oz. pkg. baby bella mushrooms, sliced
½ medium bell pepper, diced
2 t. salt
¼ c. fresh basil
1 t. dried oregano
4 T. butter
3 t. garlic, minced
½ c. Parmesan cheese
1 lb. bulk pork sausage
6 eggs, lightly beaten
2 (16 oz. pkg.) mozzarella cheese
2 (8 oz. cans) crescent rolls


  1. In a greased, 9”x 13” pan, press crescent rolls in the bottom and up the sides. Set aside. In a large skillet, melt butter and add zucchini, onion, mushrooms, bell pepper, salt, basil and oregano. Cook over medium heat until tender. Drain liquid from vegetables and set aside. In another skillet, brown sausage, drain fat and add to the vegetables. In a large bowl, combine garlic, Parmesan cheese, eggs and one package of the mozzarella cheese. Pour this mixture over vegetables and sausage. Top with remaining package of cheese and cook at 375’ for 40-45 minutes or until center reaches 165’F.

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