Mom's Zucchini, Tomato & Italian Sausage With Mozzarella

"Mom made this recipe when I was a kid in the summer to use up those zucchini we always had too many of. I didn't like it then, but love it now! Omit the sausage and make it vegetarian!"
Mom's Zucchini, Tomato & Italian Sausage With Mozzarella created by Vicki V.
Ready In:


  • 1 lb sweet Italian turkey sausage, browned and drained very well
  • 1 medium zucchini, sliced about 1/4 inch thick
  • 2 medium tomatoes, sliced 1/4 inch thick
  • 1 medium onion, sliced 1/4 inch thick
  • 1 lb shredded mozzarella cheese (or use deli slices)
  • salt
  • pepper


  • Spray 2 quart casserole with cooking spray.
  • Preheat oven to 350°F.
  • Place one layer of zucchini in bottom of dish, follow with a layer of tomato, a few rings of onion and some sausage.
  • Then cover with mozzarella.
  • Repeat the layers until you get to the top.
  • Bake approx 30 minutes until cheese is melted and a knife inserts easily into the center (to be sure zucchini is done).
  • Enjoy!

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  1. Vicki V.
    Mom's Zucchini, Tomato & Italian Sausage With Mozzarella Created by Vicki V.
  2. 2hot2handle
    Oh this was good! It got raves from my whole family. Like other reviewers, I chopped up some day-old crusty bread and put it on the bottom of the casserole dish. I used 9x13 and it was full to bursting! I also diced the onion and sauteed it with a little bit of fresh garlic instead of using raw onion slices. I also placed a single fresh basil leaf on each tomato slice, which not only looked pretty but added great taste. I removed the sausage casings and crumbled the sausage. I also used slices of fresh mozzerella for the middle layer and then shredded on the top. I'll definitely be making this again before all of my zucchini is gone! Thanks CookbookCarrie for sharing!
  3. windhorse23
    I made a few changes, the biggest one being that I removed the sausage skins and crumbled the sausage. On the advice of other reviewers I put some day-old bread on the bottom of the casserole dish. This recipe didn't come close to fitting into my 2 quart casserole, and was overflowing a 3 quart dish. Very tasty, but I think next time I might cook the onion a bit first.
  4. Chef-Boy-I-Be Illin
    I really wanted to give this more stars because it does taste very good! My partner commented that he really liked it. The problem was that the juice from my sliced tomatoes and zucchini made a juicy broth in the bottom of my casserole. Carrie, did you do anything to your veggies before cooking? Anyway, this is still very tasty! UPDATE: Tried this again with Carrie's suggestion to put some bread in the bottom of the casserole, so bought a package of croutons and scattered those on the bottom. The croutons absorbed the juices and was this scrumptious!
  5. tomatolater
    I've made this a few times now. We use the Gimme Lean veggie sausage instead of the real deal to make it vegetarian friendly. (This stuff tastes just like the real thing and cuts out tons of fat and calories). Anyway the recipe is pretty easy to put together and wonderful in those summer months when you can get everything oh so fresh. I would highly recommend it!



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