How To Make Zucchini Sausage Stovetop Cassarole

Zucchini Sausage Stovetop Cassarole 


·         1 pound bulk pork sausage
·         1 tablespoon canola oil
·         3 medium zucchini, thinly sliced
·         1 medium onion, chopped
·         1 can (14-1/2 ounces) stewed tomatoes, cut up
·         1 package (8.8 ounces) ready-to-serve long grain rice
·         1 teaspoon prepared mustard
·         1/2 teaspoon garlic salt
·         1/4 teaspoon pepper
·         1 cup shredded sharp cheddar cheese


1.    In a large skillet, cook sausage over medium heat 5-7 minutes or until no longer pink, breaking into crumbles. Drain and remove sausage from pan.

2.    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.

3.    Remove from heat; sprinkle with cheese. Let stand, covered, 5 minutes or until cheese is melted.

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