Zucchini Sausage Casserole Recipe

Preheat the oven to 350 degrees F (175 degrees C). Spray an 8x11-inch casserole pan with cooking spray.

Place zucchini in a pot with 1/4 cup water. Cover and bring to a boil. Boil until almost tender but still firm 2 to 3 minutes. Drain and return zucchini to the pot.

Heat a large skillet over medium-high heat. Cook sausage breaking it up into small pieces until browned and crumbly 5 to 7 minutes. Drain and discard grease; remove sausage from the skillet. Cook and stir onion in the same skillet until just translucent 3 to 5 minutes.

Mix butter into 1/2 of the stuffing mix. Add to the zucchini mixture and mix well.

Beat eggs in a large bowl. Add a small amount of the hot sausage to the eggs; stir well. Add remaining sausage onion and zucchini-stuffing mixture. Pour filling into the prepared pan.

Mix remaining stuffing together with 1/4 cup water to get a spreadable consistency. Add more water if too dry. Spread mixture over the top.

Bake in the preheated oven until heated through about 30 minutes.