Zucchini Sausage Pie
A savory zucchini and sausage pie with cheesy topping, perfect for a comforting family meal or casual gathering, combining fresh vegetables and flavorful sausage.
Ingredients
Instructions
- Cook zucchini in salted water until tender, then drain.
- Sauté sausage until browned, then drain excess fat.
- In a mixing bowl, combine cooked zucchini, sausage, onion, cracker crumbs, beaten eggs, garlic powder, parsley, oregano, and Parmesan cheese.
- Pour the mixture into a greased baking pan.
- Sprinkle with 2 tablespoons of Parmesan cheese on top.
- Bake at 350°F (175°C) for 40 minutes until set and golden.
Tips & Substitutions
For added flavor, consider using Italian sausage instead of plain sausage. If you're short on time, pre-grated zucchini can be a great shortcut. You can also substitute the cracker crumbs with breadcrumbs or crushed cornflakes for a different texture. To enhance the dish, try adding some chopped bell peppers or spinach to the mixture for extra veggies.
Serving Suggestions
This Zucchini Sausage Pie pairs beautifully with a side salad or steamed vegetables for a complete meal. You could also serve it with a dollop of sour cream or a light vinaigrette on top. For a heartier option, consider serving it alongside roasted potatoes. It makes a delightful brunch item or a filling lunch.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the pie in a preheated oven at 350°F (175°C) for about 15-20 minutes until heated through. Alternatively, you can microwave individual portions for 1-2 minutes, but the oven method helps retain the crust's texture.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini Sausage Pie contains roughly 652 calories, with 21g protein, 147g carbohydrates, and 12g fat. It is an excellent source of dietary fiber (232% of the Daily Value), iron (222% of the Daily Value), and calcium (154% of the Daily Value), and a good source of vitamin A. It also contributes 65g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen zucchini for this recipe?
While fresh zucchini is preferred for texture, you can use frozen zucchini. Just ensure to thaw and drain it well to remove excess moisture before adding it to the mixture. This will prevent the pie from becoming soggy.
What can I substitute for Parmesan cheese?
If you don’t have Parmesan cheese on hand, you can substitute it with Pecorino Romano or a vegan cheese alternative if you're looking for a dairy-free option. Just keep in mind that the flavor may vary slightly.
Can I make this dish ahead of time?
Absolutely! You can prepare the mixture a day in advance and store it in the refrigerator. Just pour it into the baking pan and bake it when you're ready. This is perfect for meal prep or for serving at gatherings.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).