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Zucchini and Sausage Casserole

Epicurious
  (3)

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.

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

Ingredients

  • 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
Topping
  • 6 tablespoons butter, melted
  • 3/4 cup fresh bread crumbs
  • 3/4 cup chopped pecans
  • 1/2 cup grated cheddar cheese
Zucchini and Sausage Casserole photo

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nutrition information

per serving (6 servings)

  • 1441.7 kcal Calories
  • 122.8 g Total Fat
  • 46.3 g Saturated Fat
  • 0.5 g Trans
  • 43.7 g Total Carbs
  • 8.5 g Dietary Fiber
  • 10.0 g Sugars
  • 47.3 g Protein
  • 375.0 mg Cholesterol
  • 1763.3 mg Sodium
  • 671.3 mg Calcium
  • 147.1 mg Magnesium
  • 1087.0 mg Potassium
  • 5.5 mg Iron
  • 7.4 mg Zinc
  • 2239.8 IU Vitamin A
  • 31.4 mg Vitamin C
  • 1.0 mg Thiamin (B1)
  • 0.9 mg Riboflavin (B2)
  • 6.8 mg Niacin (B3)
  • 0.8 mg Vitamin B6
  • 124.7 g Folic Acid (B9)
  • 1.8 g Vitamin B12
  • 3.0 g Vitamin D
  • 2.4 mg Vitamin E
  • 14.8 g Vitamin K
  • 49.5 g Fatty Acids, Total Monounsaturated
  • 18.4 g Fatty Acids, Total Polyunsaturated

directions

See Full Recipe on Epicurious »

Ratings

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AVERAGE RATING

(3)

reviews

  • Diane

    by , December 4, 2013

    YUM

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