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Whole30 Zucchini, Tomato, and Sausage Casserole

This Whole30 Zucchini Turkey Sausage Casserole can be made today, and enjoyed all week long.
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Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Servings 4


  • 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
  • Fresh parsley optional


  • 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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