Zucchini Casserole with Sausage

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5 from 49 votes

An easy and delicious casserole made in a skillet in under an hour. Perfect for busy weeknights!

Prep Time5

Cook Time45

Total Time50

Course: Main Course

Cuisine: American

Servings:

Calories: 753kcal

Author: Sula

If using leftover rice (you need 2-3 cups) skip to step 2. Otherwise, bring a large pot of water to a boil, then add the rice and cook for 35 minutes. Drain and let sit until ready to add.(Step 6) You can start cooking the rest while the rice is boiling.
¾ cup brown rice
Heat oil in skillet on medium heat. Add onions and sausage. Break up the meat and cook, stirring regularly, until fully brown, about 4-5 minutes. (Drain any excess fat at this point, if applicable)
1-2 tablespoons olive oil, 1 onion, 1 pound Italian sausage
Add the zucchini and carrot with the salt and pepper. Cook and stir for 3 to 5 minutes to soften the vegetables.
1 pound zucchini, 1 carrot, 1 teaspoon salt, ½ teaspoon black pepper
Add the minced garlic. Cook and stir for 30 to 60 seconds.
3 garlic cloves
Add diced tomatoes, tomato paste, Italian seasoning, and water. Mix well to make a sauce. Bring to a boil, then lower the heat, cover the skillet, and simmer for 5 minutes.
2 tablespoons tomato paste, 14 oz can diced tomatoes, ½ cup water, 1 tablespoon Italian seasoning
Add Parmesan cheese and cooked rice and stir until well coated in sauce. Mix and heat until everything is evenly heated through.
½ cup Parmesan cheese, ¾ cup brown rice
Top with shredded Italian cheese. Cover the skillet, turn off the heat, and let the casserole rest for 5 minutes to melt the cheese. Serve.
1 cup cheese shredded

Nutrition values are estimates only, using online calculators. Please verify using your own data.