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    You are in: Home / Recipes / Conneaut Zucchini Cassarole Recipe
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    Conneaut Zucchini Cassarole

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    30 mins

    30 mins

    az_garden2007's Note:

    This was given to me by a new neighbor that is from Conneaut Lake, PA. I have an over abundance of zucchini this year and have been trying all kinds of recipes. This is really easy to make and can be adapted to what you have in the fridge or freezer. It can be made ahead of time and frozen uncooked or cooked, cooled and then frozen. I made it and everyone went back for seconds, even my nephew that hates vegetables! The number of servings this makes are dependent entirely on how much you think a serving is, so 6 to 8 is only a guess.

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    Units: US | Metric


    1. 1
      Cook zucchini in boiling water for aprox. 6 minutes then drain.
    2. 2
      In a frying pan cook Italian sausage(bulk works better then links for this recipe) until browned and cooked through. Drain any fat.
    3. 3
      Return sausage to fry pan and add onion, bell peppers and saute' until onion is translucent. Then add garlic and saute' for 1 more minute. Drain if needed and transfer to a large bowl.
    4. 4
      Tear or cut bread into pieces, add to bowl with sausage/vegetable mixture. Add all remaining ingredients but NOT the Parmesan cheese. Mix well and transfer to a 9 x 13 inch baking dish.
    5. 5
      Sprinkle with Parmesan cheese.
    6. 6
      Bake at 350F degrees for about 30 minutes or until it is bubbly and hot.

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    Nutritional Facts for Conneaut Zucchini Cassarole

    Serving Size: 1 (330 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 668.1
    Calories from Fat 412
    Total Fat 45.8 g
    Saturated Fat 16.7 g
    Cholesterol 97.2 mg
    Sodium 2564.6 mg
    Total Carbohydrate 26.6 g
    Dietary Fiber 3.1 g
    Sugars 8.0 g
    Protein 37.2 g

    The following items or measurements are not included:

    italian seasoning

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