Keto Zucchini Sausage Casserole
Hearty and cheesy, this keto zucchini and sausage casserole delivers savory sausage, tender veggies, and creamy cheese for a satisfying low-carb meal perfect for busy weeknights.
Equipment
- 1 skillet for cooking sausage and vegetables
- 1 9x9-inch baking dish for baking casserole
Ingredients
- 2 medium zucchinis sliced
- 1 pound Italian sausage casings removed
- 1 cup diced bell peppers any color
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup heavy cream
- 2 cloves garlic minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Preheat oven to 350°F (175°C).
- Heat olive oil in a large skillet over medium heat. Cook sausage until browned, breaking it up as it cooks.
- Add minced garlic and diced bell peppers to the skillet and cook until peppers are tender.
- In a large bowl, combine cooked sausage mixture, sliced zucchini, heavy cream, Italian seasoning, salt, and pepper. Mix well.
- Transfer mixture into a greased 9x9-inch baking dish and top with mozzarella and Parmesan cheese.
- Bake for 25-30 minutes until cheese is bubbly and golden. Let cool slightly before serving.
Notes
- Use mild or spicy Italian sausage to adjust flavor.
- Store leftovers refrigerated for up to 3 days.
- For extra crispiness, broil the casserole for 2 minutes before serving.