Gluten-Free Sausage Zucchini Bake

When zucchini is piling up on the counter, a hearty bake like this is a welcome answer. Tender squash, savory sausage, and a touch of Parmesan come together in one simple dish that feels both rustic and comforting.

Baked until golden, it’s the kind of meal that slips easily onto the table with little fuss — a practical way to use the garden’s generosity and still have something warm and satisfying to share.

Ingredients

• 4 cups zucchini, cut into pieces
• 1 pound bulk pork sausage
• 1 garlic clove, minced
• 1 tablespoon parsley flakes
• 1/2 cup gluten-free dry breadcrumbs
• 1/2 cup Parmesan cheese, grated
• 1 cup milk
• 1/2 teaspoon oregano
• 2 eggs
• 1/2 teaspoon salt

Instructions

1. Preheat oven to 325°F. Lightly grease a 10×6-inch baking dish.
2. Bring a pot of salted water to a boil. Cook the zucchini for about 5 minutes, then drain well.
3. In a skillet, cook the sausage and garlic over medium heat until browned and crumbly. Drain off any excess fat.
4. In a large bowl, combine the zucchini, sausage mixture, Parmesan, gluten-free breadcrumbs, parsley, oregano, salt, and milk.
5. Beat the eggs lightly, then fold them into the zucchini mixture until blended.
6. Transfer the mixture to the prepared baking dish. Bake for 25 to 30 minutes, until set and golden on top.
7. Let cool for a few minutes before serving.