Italian seasoned sausage is combined with zucchini, tomatoes, and gluten-free pasta and topped with cheese in this Low FODMAP Sausage Zucchini Casserole.
I promised you some more zucchini recipes, so here’s another. I have to admit that I usually don’t like squash. Except for zucchini and yellow squash. Other squashes, like butternut and spaghetti, are not my cup of tea. I find them mushy and too sweet. But that’s just me. Zucchini gets a “yellow light” on the Monash FODMAP App. Therefore, attention should be payed to the serving size. A third of a cup chopped zucchini is considered low in FODMAPs and tolerated by most people with IBS.
I’ve been making variations of this casserole for years now. I first got the idea from a recipe on allrecipes.com. I modified it quite a bit and here is the result. I’ve made it with plain turkey (see this variation here), but the addition of my own Italian sausage recipe takes it up another level. You can use ground turkey, pork, or chicken. Or even a combination.
I personally would have loved to have added bell peppers to this dish, but my husband finally figured out that he is intolerant of capsicum (even though it’s low-FODMAP). It’s a real bummer because I have really been enjoying red bell pepper and adding more spice to my food. Now I have to leave capsicum out of recipes, or cook separate meals for us. Either way, we sure enjoy this comforting Low FODMAP Sausage Zucchini Casserole. It’s really good with some chilled white wine and Low-FODMAP Cheesy ‘Garlic’ Bread.
You may enjoy these other low-FODMAP zucchini recipes from my collection:
Low FODMAP Cheesy Sausage Zucchini Casserole
Ingredients
- 1 recipe Low-FODMAP Italian Seasoned Sausage
- 2 cups gluten-free brown rice rotini pasta
- 1 tablespoon olive oil
- 1 1/3 cups chopped zucchini (about 1 small, quartered lengthwise and thinly sliced)
- 1 ( 14.5 oz.) can chopped tomatoes
- 4 scallions, green parts only, thinly sliced
- 1 teaspoon Italian herb seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 cup shredded mozzarella cheese
- fresh chopped parsley (optional)
Instructions
- Preheat oven to 350 degrees. Lightly coat a 13″ x 9″ baking pan with cooking spray.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook according to package instructions. Drain.
- Follow the directions for making Italian Seasoned Sausage using your desired meat in a large skillet. Transfer sausage to a paper towel lined plate to drain and set aside.
- In the same skillet, heat the olive oil over medium heat. Add the zucchini and saute until zucchini is tender and lightly browned, about 8 to 10 minutes.
- Add the sausage, tomatoes, scallions, Italian herbs, salt and pepper to the zucchini in the skillet. Bring to a simmer and cook about 2 more minutes.
- Stir in cooked pasta and transfer mixture to prepared baking pan. Sprinkle evenly with cheese.
- Bake 10 to 15 minutes, or until casserole is bubbly and the cheese is melted. Sprinkle with parsley if desired and serve.
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