Best 6 Sausage And Zucchini Rice Recipes

SAUSAGE, ZUCCHINI AND RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees F.
• Start by preparing your rice. Depending on which kind you use this can take any where from 5-20 minutes. I used instant white rice so mine only took about 5 minutes.
• While the rice is cooking, brown the sausage in a skillet on top of the stove until it is cooked through and no longer pink; then drain off any excess grease and place in a bowl.
• Add the remaining ingredients minus the cheese to the bowl and mix well.
• Place the mixture in an oven safe casserole dish, sprinkle with the cheese and bake for 30 minutes.

SAUSAGE ZUCCHINI SKILLET

Steps:

• In a large nonstick skillet coated with cooking spray, cook sausage, zucchini and onion over medium-high heat 6-8 minutes or until sausage is no longer pink, breaking up sausage into crumbles. Add garlic; cook 1 minute longer. Drain., Stir in tomatoes and pepper; bring to a boil. Reduce heat; simmer, uncovered, 4-5 minutes or until liquid is evaporated, stirring occasionally. Serve with rice.

ZUCCHINI & SAUSAGE STOVETOP CASSEROLE

Steps:

• In a large skillet, cook sausage over medium heat 5-7 minutes or until no longer pink, breaking it into crumbles. Drain and remove sausage from pan., In same pan, heat oil over medium heat. Add zucchini and onion; cook and stir 5-7 minutes or until tender. Stir in sausage, tomatoes, rice, mustard, garlic salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 5 minutes to allow flavors to blend., Remove from heat; sprinkle with cheese. Let stand, covered, 5 minutes or until cheese is melted.

ITALIAN SAUSAGE AND ZUCCHINI

Steps:

• In a large skillet over medium heat, brown the Italian sausage until the inside is no longer pink. Cut sausage into 1/4 inch slices, and continue cooking until browned.
• Stir in the zucchini, yellow squash, and onion; cook and stir for 2 minutes. Pour in the tomatoes, with liquid. Reduce heat, cover, and simmer for 10 to 15 minutes.

SAUSAGE-AND-ZUCCHINI RICE

Steps:

• In a medium saucepan, melt 2 tablespoon butter over medium heat. Add the onion and 1/4 teaspoon each salt and pepper and cook, stirring, until golden, about 5 minutes. Stir in the rice and 3 cups chicken broth and bring to a boil. Lower the heat, cover and cook until tender, about 20 minutes.
• Meanwhile, in a large skillet, cook the sausage, breaking it up, over medium heat until no longer pink, about 7 minutes. Using a slotted spoon, transfer the sausage to a plate. Add the zucchini to the skillet and cook until tender, about 4 minutes. Return the sausage to the skillet, add the remaining 1 cup chicken broth and 1/2 cup water and cook, stirring, until heated through, about 2 minutes.
• Stir in the rice along with 1/2 cup parmesan, the parsley and the remaining 2 tablespoon butter. Top with the remaining 1/4 cup parmesan and the pine nuts.

RICE & SAUSAGE STUFFED ZUCCHINI

Steps:

• Preheat oven to 350.
• Brown sausage til fully cooked, remove from heat.
• Mix in rice, tomatoes, onion, cumin, turmeric, and parsley.
• Cut zucchini lengthwise and scrape out seeds and some of the flesh with a spoon.
• Fill zucchini with sausage rice mixture.
• Bake for 40 min or until zucchini is tender.
• To speed things up, you may boil or microwave zucchini to precook.
• Garnish with parsley and green onion.