Creamy Italian Zucchini & Sausage Bake

Looking for a delicious way to use up fresh garden zucchini? 🤍 This Creamy Italian Zucchini & Sausage Bake transforms summer's favorite vegetable into a hearty, comforting meal the whole family will love.

Layers of tender zucchini, savory Italian sausage, creamy ricotta and cream cheese, and plenty of melted mozzarella come together with classic Italian herbs for a rich, flavorful casserole 🥒🧀 Finished with a buttery Parmesan-panko topping, every bite has the perfect balance of creamy and crispy.

Whether you're harvesting zucchini from your garden or picking up fresh produce from the market, this recipe is an easy way to make the most of the season 🍽️ Pair it with garlic bread and a fresh salad for a complete meal. Be sure to check out the linked products to shop ingredients online and make dinner even easier.

Creamy Italian Zucchini & Sausage Bake

Test Kitchen

A hearty Italian-inspired casserole layered with fresh zucchini, savory Italian sausage, creamy cheeses, and a crispy Parmesan-panko topping 🥒 Perfect for using up garden zucchini and serving a comforting family dinner ✨

Creamy Italian Zucchini & Sausage Bake

Ingredients

  • 3 lbs Zucchini, sliced into ¼” half
  • 2 lbs Mild Italian Sausage
  • 1 large Onion, diced
  • 4 cloves Garlic, minced
  • 16 oz Cream Cheese, softened
  • 15 oz Ricotta Cheese
  • 2 c Sour Cream
  • 4 c Mozzarella Cheese, shredded
  • 1 ½ c Parmesan Cheese, grated
  • 2 Eggs
  • 2 tsp Italian Seasoning
  • 1 tsp Dried Basil
  • ½ tsp Dried Oregano
  • ½ tsp Black Pepper
  • 2 c Seasoned Panko Breadcrumbs
  • 4 T Butter, melted
  • Fresh Parsley for garnish (optional)

Directions

  1. Preheat oven to 350 degrees

  2. Brown the sausage with the onion until fully cooked. Drain excess grease.

  3. Stir in the garlic and cook 1 minute.

  4. Sauté the zucchini for about 5 minutes until just beginning to soften. Drain any excess liquid.

  5. In a large bowl, combine the cream cheese, ricotta, sour cream, eggs, Italian seasoning, basil, oregano, black pepper, and half of the Parmesan.

  6. Fold in the sausage mixture, zucchini, and 3 cups of the mozzarella.

  7. Spread into a greased 9x13 inch baking dish (or two smaller dishes). Top with the remaining mozzarella

  8. Mix the breadcrumbs, melted butter, and remaining Parmesan. Sprinkle evenly over the casserole.

  9. Bake at 350 degrees for 45-50 minutes, until hot and bubbly. Let rest 15 minutes before serving.
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