Sausage and zucchini noodle casserole with cheesy ricotta and mozzarella topping
This Sausage and Zucchini Noodle Casserole features Italian sausage and fresh zucchini noodles layered with a rich ricotta and mozzarella topping. Baked until golden, it's a satisfying lower-carb alternative to pasta.
Cook time 45 min
Prep time 15 min
Ingredients:
6 zucchini1 tbsp salt
1 tbsp olive oil
8 oz italian sausage
1.50 cups onion
3 garlic cloves
1 can canned tomatoes
2 cups basil leaves
1.50 cup ricotta cheese
2 cups mozzarella cheese
1/2 cup grated parmesan cheese
This Sausage and Zucchini Noodle Casserole is a delightful and hearty dish that combines the savory flavors of Italian sausage with fresh zucchini noodles. Topped with a rich and cheesy ricotta-mozzarella blend, this casserole is not only delicious but also a lower-carb alternative to traditional pasta dishes. Whether you're cooking for a family dinner or a special occasion, this recipe is sure to impress.
Instructions:
- Using a spiralizer, create zucchini noodles from the 6 zucchinis.
- Spread the zucchini noodles on a large baking sheet and sprinkle evenly with 1 tablespoon of salt. Let them sit for about 20-30 minutes to draw out excess water.
- After the time has passed, use a clean kitchen towel or paper towels to squeeze and blot the zucchini noodles dry. This will help prevent the casserole from becoming too watery.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat.
- Add the Italian sausage, breaking it up with a spoon as it cooks. Cook until the sausage is browned and cooked through, about 5-7 minutes.
- Remove the sausage from the skillet and set aside, leaving the drippings in the skillet.
- In the same skillet, add the chopped onion and sauté for about 4-5 minutes, until the onions are softened and translucent.
- Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Pour in the canned tomatoes and add the fresh basil leaves. Stir to combine.
- Let the mixture simmer for about 10 minutes to allow the flavors to meld. Season with salt and pepper to taste.
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the ricotta cheese, half of the shredded mozzarella cheese, and the grated Parmesan cheese. Mix well.
- In a 9x13 inch (23x33 cm) baking dish, spread a thin layer of the tomato sauce mixture on the bottom.
- Add a layer of zucchini noodles, then a layer of the cooked sausage, followed by dollops of the ricotta cheese mixture.
- Continue layering with sauce, zucchini noodles, sausage, and ricotta mixture until all ingredients are used, finishing with a layer of sauce on top.
- Sprinkle the remaining mozzarella cheese evenly over the top of the casserole.
- Cover the casserole with foil and bake in the preheated oven for 20 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese on top is melted and bubbly.
- Allow the casserole to cool for a few minutes before serving.
- Serve warm and enjoy your delicious sausage and zucchini noodle casserole with cheesy ricotta and mozzarella topping!
Once you take your Sausage and Zucchini Noodle Casserole out of the oven, let it sit for a few minutes to set. You'll love how the flavors meld together, creating a cozy, cheesy, and savory dish that’s perfect for any night of the week. Serve it on its own or with a side salad for a complete meal. Enjoy your delicious, home-cooked creation!
Sausage and zucchini noodle casserole with cheesy ricotta and mozzarella topping FAQ:
The casserole should be baked covered with foil for 20 minutes at 375°F (190°C), then uncovered and baked for an additional 10-15 minutes until the cheese is melted and bubbly.
The casserole is done when the cheese on top is melted and bubbly, with a light golden color. You can also check that the internal temperature reaches at least 165°F (74°C).
Yes, you can prepare the casserole ahead of time. Assemble it, then cover it tightly and refrigerate for up to 24 hours. You may need to add a few extra minutes to the baking time if baking it straight from the fridge.
If you don't have zucchini noodles, you can substitute with traditional pasta, though it will increase the carb content. If looking for alternatives, consider using spaghetti squash or other spiralized vegetables.
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave until warmed through.
Cooking Tips:
- Use a spiralizer to easily create uniform zucchini noodles. If you don’t have a spiralizer, you can also use a julienne peeler.
- Pre-salting the zucchini helps to draw out excess moisture, preventing your casserole from becoming watery.
- Make sure to thoroughly cook the Italian sausage and drain any excess fat to keep the casserole from being too greasy.
- Fresh basil adds a lovely flavor, but if you don't have fresh, you can substitute with dried basil—just use about 1 teaspoon instead.
- Mix the ricotta, mozzarella, and parmesan cheeses together until well-combined. This will ensure an even, cheesy topping.
- For an extra crispy topping, broil the casserole for a few minutes after baking, but keep an eye on it to prevent burning.
Nutrition Facts
6 ServingsCalories 410kcal
Protein 30g
Carbohydrates 18g
Fiber 4.14g
Sugar 10g
Fat 27g
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