Low-carb sausage and zucchini casserole
This low-carb sausage and zucchini casserole combines tender zucchini, Vienna sausages, and melted cheddar in a creamy base, perfect for low-carb diets. It's easy to make and ideal for family meals or meal prep.
Cook time 40 min
Prep time 5 min
Ingredients:
3 zucchini16 oz vienna sausage
1 cup mayonnaise salad dressing
1/2 tsp onion powder
2 eggs
1 tsp salt
1/4 tsp black pepper
1/4 cup butter
1.50 cup cheddar cheese
This low-carb sausage and zucchini casserole is a delicious and easy-to-make dish that's perfect for those following a low-carb or keto diet. It's packed with flavor, thanks to the combination of Vienna sausages, zucchini, and melted cheddar cheese all brought together in a creamy base. Whether you're making it for a family dinner or meal prepping for the week, this casserole is sure to satisfy your cravings without the extra carbs.
Instructions:
Preheat your oven to 350°F (175°C).
Wash and slice the zucchini into approximately 1/4-inch thick rounds. Set aside.
In a large skillet, melt the butter over medium heat. Add the sliced zucchini and cook, stirring occasionally, until it becomes slightly tender but not fully cooked (about 5-7 minutes). Remove from heat and set aside.
In a large mixing bowl, combine the mayonnaise salad dressing, beaten eggs, onion powder, salt, and black pepper. Stir until well combined.
Add the sliced Vienna sausage and cooked zucchini into the bowl with the mayonnaise mixture. Gently fold the ingredients together until they are evenly coated.
Pour the mixture into a greased 9x13-inch baking dish. Spread it out evenly.
Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
Remove the casserole from the oven and let it cool for a few minutes before serving. Enjoy your delicious low-carb sausage and zucchini casserole!
Enjoy this hearty and comforting low-carb sausage and zucchini casserole fresh out of the oven. It's a simple, yet flavorful dish that delivers on both taste and nutrition. Pair it with a fresh salad to complete your meal, or simply savor it on its own. Leftovers can be stored in the fridge and reheated for a quick and delicious meal anytime.
Low-carb sausage and zucchini casserole FAQ:
If your casserole isn't bubbling after 30 minutes, you can extend the baking time in 5-minute increments until the cheese is melted and bubbly. Ensure your oven is properly preheated and that the dish is in the center of the oven for even cooking.
Yes, you can substitute Vienna sausage with other cooked sausages like kielbasa, Italian sausage, or turkey sausage. Ensure the sausage is pre-cooked or adjust cooking times accordingly.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. You can also freeze the casserole for up to 2 months; however, the texture may change slightly upon reheating.
You can substitute mayonnaise salad dressing with regular mayonnaise or a low-carb yogurt-based dressing. Adjust the seasoning as needed since the flavors may differ.
You will need a 9x13-inch baking dish for this recipe. If you use a different size, you may need to adjust the cooking time.
Tips:
- Choose Fresh Zucchini: Opt for zucchini that are firm and free from blemishes to ensure the best texture and flavor in your casserole.
- Drain the Sausage: If using canned Vienna sausages, be sure to drain them well to prevent excess moisture in your casserole.
- Cheese Variations: Feel free to experiment with different cheeses such as mozzarella or Monterey Jack for a slightly different flavor profile.
- Bake Until Golden: Make sure to bake the casserole until the top is golden brown and bubbling for the best texture and taste.
- Serve Hot: This casserole is best enjoyed hot, so serve it straight from the oven for maximum flavor.
Nutrition per serving
6 ServingsCalories 500kcal
Protein 18g
Carbohydrates 12g
Fiber 1.00g
Sugar 7g
Fat 44g
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