How to make it

  • Preheat oven to 350ºF. Grease a wide, 2 quart baking dish, or spray it with nonstick spray.
  • Put the zucchini in a colander to drain for about 30 minutes, or wrap it in a clean tea towel and gently squeeze it to remove the excess liquid. Put the zucchini in a large mixing bowl.
  • Heat a large skillet and add both the sausages. Cook until the sausage starts to brown, stirring to break it up. Pour off all but about 3 tbsp. grease. Add the onions and cook until soft, about 5 minutes.
  • Stir in the garlic and cook 1 more minute. Combine the sausage and onions with the zucchini.
  • Stir in the cream, the 1 cup bread crumbs, the eggs, the 2 to 3 cups cheese, and 2 cups pecans. Add salt, pepper, and hot sauce to taste. Pour the mixture into the baking dish. The casserole may be refrigerated at this point for up to 2 days.
  • For the topping, combine the butter, the 3/4 cup bread crumbs, and the 3/4 cup pecans. Sprinkle evenly over the casserole. Bake, uncovered, until hot throughout about 30 minutes. Sprinkle the top with the 1/2 cup cheese and return to the oven just until the cheese is melted and lightly browned.

Reviews & Comments 3

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    " It was excellent "
    cherylannxo ate it and said...
    Good morning, This combination of flavors sound really good. You have my 5. Have a wonderful day...Cheryl
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  • conner909 10 years ago
    Italian sausage is one of my very favorite meats. thanks for the post...I'm gonna print this one out.
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    " It was excellent "
    jenniferbyrdez ate it and said...
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