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