Sausage & Zucchini  Casserole 


  • 3 medium zucchini trimmed
  • 4 large mushrooms, white button or cremini halved
  • 1 large onion(s), yellow peeled & quartered
  • 1 lb sausage, ground breakfast
  • 1/2 tb (s)thyme, fresh(optional)
  • 2 tb (s)almond flour
  • 6 large egg(s)
  • 1/2 teaspoon(s)garlic, granulated
  • 1 teaspoon(s)sea salt
  • 1/4 teaspoon(s)cayenne pepper(optional)


  1. Preheat oven to 400 F.
  2. Place a grater blade on a medium or large food processor (or just use a box grater to shred the veggies by hand). Grate the zucchini, mushrooms and onion.
  3. Scrape the veggie mixture into the bottom of a 8×8 or 9×9 baking dish and lightly pat down to form an even surface.
  4. Crumble the raw sausage on top of the veggies. Sprinkle with fresh thyme and almond flour.
  5. In a medium mixing bowl, combine eggs, granulated garlic, sea salt, and cayenne (optional) and whisk until eggs are a pale yellow (about 30 seconds).
  6. Pour egg mixture evenly over sausage and veggies in the baking dish. It should sink to the bottom of the pan.
  7. Place in oven and bake for 45 to 55 minutes, or until browned on top and cooked through. There will be some residual water from the vegetables.
  8. Cool at least 15 minutes. Slice into 4 servings and enjoy warm or cold.
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