Step 1

Bring a pot of water to a boil. Add zucchini. Return to a boil, then reduce the heat and simmer until zucchini is tender, about 6 – 8 minutes.

Step 2

While water comes to a boil and zucchini cooks, brown sausage with onion in a skillet over medium to medium-high heat.  Drain.

Step 3

Drain zucchini in a colander. Place in a large mixing bowl and coarsely mash zucchini with a fork. Pour out any water that collects in the bowl.

Step 4

Add cooked sausage, eggs, cream of mushroom soup, Saltine cracker crumbs, shredded cheddar, salt, and pepper.  Stir until well combined.

Step 5

Place in a greased 11x7-inch baking dish.

Step 6

Sprinkle casserole filling evenly with shredded cheddar.

Step 7

Combine melted butter and Saltine cracker crumbs. Sprinkle evenly over the top of the casserole.

Step 8

Bake at 350℉ for 45 minutes.

Step 9

You can use frozen zucchini if you'd like, just skip the step of boiling the zucchini. Why? Because zucchini is partially cooked before it's frozen -- Which should replace the boiling step in this recipe. Simply thaw the zucchini, and you should be good to go with mashing it. If the thawed frozen zucchini isn't tender enough to mash with a fork, heat it in the microwave or boil it for just a few minutes until it is.