Ground sausage, garden fresh zucchini, tomatoes & garlic combined with rice to make a tasty weeknight casserole the entire family will love. Add the zucchini, onion, and sausage to a greased 8×8 pan. I don’t make a lot of casserole dishes so I wanted to try a new one using what I happened to have on hand and came up with this Sausage, Zucchini & Rice Casserole. Stir in the garlic and cook 1 more minute. Stir in the cream, bread crumbs, eggs, cheese, and the pecans. Cook squash until tender in salted water (about 15 minutes). Drain and save 1/2 cup of liquid. Sauté the sausage until cooked. Bake about one hour in 350 degree oven. The casserole may be refrigerated at this point for up to 2 days or frozen. Combine the sausage and onions with the zucchini. In a skillet, cook sausage and onion until meat is brown and onion is tender. Sauté the onion and zucchini in butter until onion is clear and zucchini is a little soft. Scramble the eggs and pour on top of the sausage in the pan. Add salt, pepper, and hot sauce to taste. Mix well and turn into an ungreased casserole. Dry excess water from zucchini and onion on a paper towel or in a colander. Pour the mixture into the baking dish.