There are recipes that grow out of convenience, and then there are recipes born out of heritage — the kind that tie your present kitchen back to your roots. This Easy Sausage & Zucchini Casserole with Rice is one of those recipes for me.
This post may contain affiliate links. For more information, you can read my full disclaimer here.
It’s hearty, simple, and so satisfying — a farmstead take on comfort food.
Made with garden zucchini, rice, and a few pantry staples, this casserole brings together flavors that are rustic, nourishing, and wonderfully family-friendly. Best of all, it comes together in one pan — no fussy steps, just honest food on the table.
This is the perfect recipe for harvest season, that in-between time when summer fades into fall. If you’re looking for the perfect breakfast recipe for this time of year, you’d love my Cast Iron Skillet Apple Crisp Dutch Baby Pancake.
Why You’ll Love This Recipe?
One-Pan Simplicity – Less cleanup, more time around the table.
Comfort Food – Sausage, rice, and zucchini baked together with melty cheddar cheese.
Flexible for Your Pantry – Works with fresh or home-canned tomatoes, pre-cooked or uncooked rice.
Seasonal Eating – A perfect way to use up garden zucchini during the summer harvest.
Ingredients
Sausage: I used our own pre-seasoned pork breakfast sausage from the hogs we raise and process, but you can substitute with Italian sausage, ground chicken, ground turkey, or even beef if that’s what you have on hand.
Onion: A yellow onion works beautifully here, adding a savory base of flavor. Dice it small so it softens and melts right into the casserole.
Garlic: Freshly minced garlic is best, but garlic paste or pre-minced garlic also works. It gives that fragrant depth you need in a skillet meal.
Herbs and Spices: Paprika, Italian herbs, onion powder, garlic powder, salt, and black pepper create a warm, well-rounded seasoning blend. Adjust the salt depending on how seasoned your sausage is.
Tomatoes: Use two cans of diced tomatoes or a pint jar of your own home-canned tomatoes. The juices provide the right amount of liquid for simmering the zucchini and rice.
Zucchini: About a pound and a half, sliced into rounds. Smaller zucchini are naturally tender, while larger ones should be cut into half or quarter moons. You can also substitute yellow squash or even a mix of both.
Rice: This recipe is flexible. Use pre-soaked, cooked rice for the quickest assembly, instant rice if you’re short on time, or uncooked long-grain rice for that classic, slow-simmer farmhouse feel.
Cheddar Cheese: Shredded sharp cheddar melts into the casserole and adds richness. For variation, try mozzarella, Monterey Jack, or a blend.
How To Make Easy Sausage and Zucchini Casserole with Rice
Step 1: Sauté the Sausage and Onion
Heat a large skillet over medium-high heat for 2–3 minutes. Add ground sausage. Cook for 5–6 minutes, breaking up the sausage with a spatula, until the meat is browned and the onions are soft and translucent.
Step 2: Add Zucchini
While the sausage cooks, slice zucchini into ¼-inch rounds. If the zucchini is large, cut the rounds into halves or quarters so they are bite-sized. Add in zucchini. Stir and cook for 2 minutes until the zucchini just begins to soften.
Step 3: Add Diced Onions
Add in diced onions. Stir and cook for a few more minutes until cooked through and the zucchini and onions begin to soften.
Step 4: Add Herbs and Spices
Stir in garlic, paprika, salt, onion powder, garlic powder, and black pepper.
Step 5: Add Diced Tomatoes
Add in tomatoes, including juices. Stir well, bring to a gentle boil, then reduce the heat to low and let simmer for 5 minutes to meld the flavors.
Step 6: Add Rice
Choose your rice method:
Stir in pre-soaked or cooked rice until evenly distributed throughout. Cover the skillet and let rest for about 5 minutes so rice absorbs the flavors.
or Stir in instant rice along with water and increase the heat to medium-high and bring to a gentle boil. Turn off the heat, cover, and let it rest 5-7 minutes, until rice is tender and has absorbed the liquid.
Step 7: Finish with Cheese
In the same skillet, sprinkle evenly with cheese and cover for 2–3 minutes until the cheese melts into the casserole.
Optional: transfer to an oven-safe dish before covering with cheese. Melt cheese into casserole in oven on broil for 1 to 3 minutes, watching closely to prevent burning, until the cheese is melted and lightly browned or bubbly.
Enjoy!
Serve warm with extra cheese on top if desired.
Tips for Easy Sausage and Zucchini Casserole with Rice
- Choose the right sausage: A pre-seasoned breakfast sausage adds rich flavor without much extra seasoning. If using plain ground pork or turkey, bump up the spices for balance.
- Don’t skip the garlic: Fresh garlic (or garlic paste) deepens the flavor, but pairing it with garlic powder layers the taste so every bite is seasoned.
- Prep zucchini evenly: Slice zucchini into uniform ¼-inch pieces so they cook at the same rate. Halve or quarter larger zucchini to keep pieces bite-sized.
- Rice matters:
- Quickest method → Use 3 cups cooked or pre-soaked rice and let it soak up flavor in just minutes.
- Balanced method → Instant rice + water gives a one-pan meal in about 25 minutes.
- Rustic method → Simmer long-grain rice for that slow farmhouse finish.
- Use a wide skillet: A larger surface area helps the sausage brown instead of steam, which builds flavor right from the start.
- Season to taste at the end: Tomatoes and sausage vary in saltiness — taste before finishing and adjust with a pinch more salt, pepper, or Italian herbs if needed.
- Cheese finishing touch: Cover with a lid to gently melt cheese, or slide under the broiler for 1–3 minutes for a golden, bubbly crust.
- Make it ahead: Assemble the casserole up to the cheese step, refrigerate overnight, and finish just before serving.
Recipe FAQs
Can I make this casserole ahead of time?
Yes! Assemble the casserole up to the point of adding cheese. Cover tightly and refrigerate for up to 24 hours. When ready to serve, reheat gently, top with cheese, and let it melt.
Can I freeze sausage and zucchini casserole?
Absolutely. Let the casserole cool completely, then store in an airtight container for up to 3 months. Thaw overnight in the refrigerator and reheat in the oven or stovetop. Sprinkle with fresh cheese before serving for the best texture.
How do I keep zucchini from getting soggy?
Slice zucchini into ¼-inch rounds and don’t overcook it. Adding it just before the tomatoes keeps it tender without becoming mushy.
What other cheeses can I use?
Sharp cheddar is classic, but mozzarella, Monterey Jack, or even a blend of cheeses work beautifully. For extra flavor, try a sprinkle of Parmesan before serving.
Find More Delicious Recipes
- Cast Iron Skillet Apple Crisp Dutch Baby Pancake
- Best Naturally Sweetened Banana Muffins with Maple Syrup and Honey
- Quick And Easy Crispy Cast Iron Skillet Home Fries
- The Best Maple and Brown Sugar Pecan Hand Pies
If you try this recipe and love it, I would love it if you could come back and give it 5 stars!
Easy Sausage and Zucchini Casserole with Rice
Ingredients
- 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
- 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.
- 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.
- Stir in 1 cup diced onion. Cook for a few more minutes until cooked through and the zucchini and onions begin to soften.
- 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.
- 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.
- 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.
- Sprinkle 1 cup shredded cheddar cheese evenly over the casserole. Cover and let sit for 2–3 minutes until melted.
- 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.
- Serve warm with extra cheese if desired.
Notes
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave.
- Freezing: This casserole freezes well. Cool completely, transfer to a freezer-safe dish, and freeze up to 3 months. Thaw overnight in the fridge before reheating. For best results, sprinkle fresh cheese on top after reheating.
-
Variations:
- Swap zucchini for yellow squash or even frozen broccoli.
- Try ground beef or chicken instead of sausage.
- For extra creaminess, stir in ½ cup sour cream before topping with cheese.
