By Sarah Steffens

Is your garden overflowing with summer zucchini? Here’s a dish that’s packed with nourishing veggies, bursting with summery flavor, and fully delivers on taste. Add this Whole30 Zucchini, Tomato, and Sausage Casserole to your meal plan this week.

Looking for more Whole30 casserole recipes? Try this Tuna Noodle Casserole.

Try This: Whole30 Zucchini, Tomato, and Sausage Casserole

SERVES 4 | TOTAL COOK TIME 50 MIN

Ingredients

2 tablespoons ghee or coconut oil
1 medium red, yellow or white onion, peeled & diced
2 medium garlic cloves, peeled & minced
1 pound of ground sausage (any Whole30 compatible ground sausage will work)
2 teaspoons sea salt
1 teaspoon black pepper
2 cups Whole30 compatible marinara sauce (Primal Kitchen, Ottamot, Monte Bene, Lucini Italia, Cucina Antica, and Organico Bello all make Whole30 Approved varieties)
1 6 ounce can of tomato paste
2 medium zucchinis, sliced as 1/4” pieces

Optional Garnish:
Fresh parsley

Directions

PREHEAT your oven to 400 degrees Fahrenheit.

ADD ghee or coconut oil to a large stockpot or Dutch oven and bring to medium heat. Add onion and garlic and sauté until it begins to soften, about 3 minutes.

ADD sausage and break up well with a wooden spoon. Season with sea salt and pepper and cook with the onion until it is cooked through and has browned a bit, about 10 minutes. Turn the heat off and stir in marinara sauce and tomato paste. Transfer to an ovenproof baking dish.

ARRANGE sliced zucchini in the sausage mixture by allowing thirds of the zucchini to stay above the mixture so that they brown a bit when baked. Transfer to your oven and bake, uncovered, until the zucchini is soft and browned, about 30 minutes.

SERVE between 4, garnishing with optional fresh parsley, storing any leftovers in a glass container in the fridge for 3 days.

ENJOY!

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Recipes and photos by Sarah Steffens. Sarah has a B.A. in Business Administration, Public Relations from The Master’s College in Southern California.

After years of experimenting with nutrition and recipes in her own kitchen, she now works as a Personal Chef in Los Angeles, cooking meals that support her client’s intention to physically and mentally thrive. She has catered several independent film sets, making it her goal to optimize the energy and well-being of each creative crew. She is the in-house recipe creative for the Whole30, and the creator of the Savor and Fancy blog. When Sarah is not cooking Whole30 and Autoimmune Protocol meals, she is likely exploring mid-century sites in L.A., taking photographs, listening to an audiobook or hiking at Griffith Park.