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Zucchini and Sausage Casserole


My friend and colleague Ric Lands learned a similar recipe, using squash from my book New Southern Cooking. He and his family so enjoy this zucchini version that they make it every Thanksgiving, as do I. It can also serve as a rich main course for a light supper.

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Makes 10 (side dish) or 6 (main dish) servings

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Zucchini and Sausage Casserole photo Save this recipe 318
Makes 10 (side dish) or 6 (main dish) servings


  • 2 pounds zucchini or yellow squash, coarsely grated
  • 3/4 pound sage sausage
  • 3/4 pound hot sausage
  • 2 onions, chopped
  • 3 garlic cloves, chopped
  • 1 cup heavy cream
  • 1 cup fresh bread crumbs
  • 5 large eggs, lightly beaten
  • 2 to 3 cups grated sharp cheddar cheese
  • 2 cups chopped pecans
  • Salt
  • Freshly ground pepper
  • Hot sauce
  • 6 tablespoons butter, melted
  • 3/4 cup fresh bread crumbs
  • 3/4 cup chopped pecans
  • 1/2 cup grated cheddar cheese
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