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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.
Print Recipe
serving sausage and zucchini casserole with rice
Prep Time:15 minutes
Cook Time:25 minutes
Total Time:40 minutes

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.
Servings: 6 servings