Recipe: Rustic Zucchini Casserole

zucchini recipes, rustic

I was surprised with a from-scratch dinner tonight when I got home!

David took some of the contents of our CSA box and made an absolutely delicious Rustic Zucchini Casserole.  We’re thinking about writing a vegetarian cookbook– get kind of creative with vegetarian food.

This casserole was both light and refreshing and completely fulfilling.  I imagine it would be delightful come fall, too, with some garlic toast.


  • 2 large rond du nice squash (or green zucchini)
  • 1 large summer squash
  • 1 large purple onion
  • 4 cloves of garlic
  • 2 branches of fresh rosemary
  • 2 cups cherry tomoatoes
  • 2 vegetarian Italian sausages
  • Olive oil
  • Seasoning salt
  • Kosher salt
  • Black Pepper
  • 6 ounces bread crumbs
  1. Preheat oven to 300*F
  2. Chop onion and dice garlic.  Sautee in 3 tablespoons of olive oil for five minutes, or until tender
  3. Chop vegetarian Italian sausage and add to pan.  Cook until crisp
  4. Peel and dice all squashes, and halve tomatoes.  Add to the sautee pan and cook until tender.
  5. Add a dash of seasoning salt and 1 tablespoon of black pepper.  Add sprigs of fresh rosemary and salt to taste.  Add bread crumbs.
  6. Transfer contents of sautee pan to a casserole dish.  Bake for one hour.  Serve piping hot and enjoy!

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  1. There is nothing like fresh, seasonal (organic) ingredients being used in one dish… This may be “rustic”, but it looks absolutely fantastic!

  2. thank you so much! i couldn’t believe how rich the flavor was, but how light it ended up being. There were almost no heavy carbs; and no fat except for the olive oil. It was quite the pleasant surprise!

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