Pj's Alaskan Zucchini Casserole

When your zucchini plants are producing faster than you can eat, this casserole is the answer. Sliced zucchini, browned pork sausage, cooked bulgur wheat, and canned tomatoes all get combined in a baking dish, topped with grated cheddar, and baked until bubbling.

Bulgur wheat instead of rice or pasta gives this casserole a nutty, chewy grain base that holds up well during baking without turning mushy. The sausage and onion sautéed together first build a savory foundation, and the canned tomatoes provide enough liquid to keep everything moist without making it soupy. Cheddar melted on top browns lightly and adds a salty, sharp crust.

This is practical, filling, Alaskan homestead cooking that uses a short growing season’s bounty.

Kitchen Tips

• Drain the grease from the sausage thoroughly after browning. The casserole has enough moisture from the tomatoes and zucchini without added fat.
• Don’t overcook the bulgur before adding it to the casserole. It continues to absorb liquid during baking, so slightly underdone is better than soft.
• Slice the zucchini about ¼ inch thick for consistent cooking. Too thin and it dissolves; too thick and it stays crunchy.

Variations

• Use Italian sausage and add dried oregano and basil for a Mediterranean-leaning version.
• Swap bulgur for quinoa for a gluten-free alternative with a similar nutty texture.
• Stir in diced bell peppers or corn for extra color and sweetness.