Add the zucchini, onion, and sausage to a greased 8×8 pan. Sauté the sausage until cooked. The casserole may be refrigerated at this point for up to 2 days or frozen. 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. Sauté the onion and zucchini in butter until onion is clear and zucchini is a little soft. Bake about one hour in 350 degree oven. Mix well and turn into an ungreased casserole. Combine the sausage and onions with the zucchini. Stir in the garlic and cook 1 more minute. Cook squash until tender in salted water (about 15 minutes). Drain and save 1/2 cup of liquid. Ground sausage, garden fresh zucchini, tomatoes & garlic combined with rice to make a tasty weeknight casserole the entire family will love. Scramble the eggs and pour on top of the sausage in the pan. In a skillet, cook sausage and onion until meat is brown and onion is tender. Add salt, pepper, and hot sauce to taste. Dry excess water from zucchini and onion on a paper towel or in a colander. Pour the mixture into the baking dish. Stir in the cream, bread crumbs, eggs, cheese, and the pecans.