Easy Sausage and Zucchini Casserole with Rice
Sausage and zucchini casserole with rice is the perfect one-pan dinner. Tender zucchini, savory sausage, tomatoes, and herbs come together with melted cheddar for a hearty, comforting meal.
- Prep time
- 15 min
- Cook time
- 25 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 pound ground sausage
- 1 teaspoon salt (½ teaspoon if using already seasoned sausage)
- 1 cup diced onion
- 1 tablespoon finely minced garlic or garlic paste
- 1 teaspoon paprika
- 2 teaspoons Italian herbs
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- 2 14.5-ounce cans or 1 quart jar of diced tomatoes (with juices)
- 14.5 ounces water (if using instant rice; omit if using cooked or pre-soaked rice)
- 1 cup uncooked rice OR 3 cups cooked/pre-soaked rice
- 1 ½ pounds zucchini (sliced into ¼-inch rounds (halve or quarter if large))
- 1 cup shredded cheddar cheese
Instructions
- 1
Heat a large skillet over medium-high heat for 2–3 minutes. Add 1 pound ground sausage and 1 teaspoon salt. Cook for 5–6 minutes, breaking up the sausage with a spatula, until browned.
- 2
Slice 1 ½ pounds zucchini cut into ¼-inch rounds (halved or quartered if large). Add zucchini to the skillet. Stir and cook for 2 minutes, until it just begins to soften.
- 3
Stir in 1 cup diced onion. Cook for a few more minutes until cooked through and the zucchini and onions begin to soften.
- 4
Stir in 1 tablespoon minced garlic, 1 teaspoon paprika, 2 teaspoons Italian herbs, ½ teaspoon onion powder, ½ teaspoon garlic powder, and ¼ teaspoon black pepper. Mix well so the sausage and vegetables are evenly coated with seasoning.
- 5
Pour in 2 (14.5-ounce) cans or 1 quart jar of diced tomatoes, including juices. Stir to combine. Bring to a gentle boil, then reduce the heat and simmer for 5 minutes to meld flavors.
- 6
Choose your method of rice: Pre-soaked or cooked rice: Stir in 3 cups cooked or pre-soaked rice. Mix until evenly distributed. Cover and let rest for 5 minutes so the rice absorbs the flavors. Instant rice: Stir in 1 cup instant rice with 14.5 ounces water or broth. Increase heat to medium-high and bring to a gentle boil. Turn off heat, cover, and let rest for 5–7 minutes, until rice is tender and liquid absorbed.
- 7
Sprinkle 1 cup shredded cheddar cheese evenly over the casserole. Cover and let sit for 2–3 minutes until melted.
- 8
Optional oven method: Transfer mixture to an oven-safe dish, top with cheese, and place under the broiler for 1–3 minutes. Watch closely until the cheese is melted, bubbly, and lightly golden.
- 9
Serve warm with extra cheese if desired.