Best Sausage And Zucchini Rice Recipes

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20 MINUTE SKILLET SAUSAGE & ZUCCHINI



20 Minute Skillet Sausage & Zucchini image

Throw together this quick skillet dinner when you need a healthy and satisfying meal in a hurry! You'll love this perfectly seasoned mix of sausage, zucchini, peppers, and onions. Whole30 compliant, dairy free, gluten free -- and extra delicious!

Provided by Christina

Categories     Entree

Time 20m

Number Of Ingredients 12

2 1/2 tbsp olive or avocado oil
4 fully cooked sausages (sliced into circles 1/4 inch thick)
2 medium zucchini (cubed)
1 onion (cut into 3/4 inch pieces (close to same size as zucchini))
1 bell pepper (any color, cut into 3/4 inch pieces (close to same size as zucchini))
1/2 tsp salt
1/2 tsp dried oregano
1/2 tsp dried basil
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp pepper
1 tsp garlic (minced)

Steps:

  • Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is hot, add sliced sausage. Sautè, flipping sausage frequently, for 1 to 2 minutes or until sausage slices have some browning. Remove from pan and set aside.
  • Reduce heat to medium. Add remaining 1 1/2 tablespoons of oil to skillet with the zucchini, onion, and bell pepper. Sprinkle with salt, oregano, basil, garlic powder, onion powder, and pepper. Stir. Let cook until the onion is translucent and peppers and zucchini are close to tender, about 5 to 10 minutes.
  • Add sausage back to the skillet along with minced garlic. Stir. Cover so everything heats through for 1 to 2 minutes. Taste. Add extra salt if desired. Garnish with chopped fresh basil (optional).

Nutrition Facts : Calories 288 kcal, Carbohydrate 12 g, Protein 15 g, Fat 21 g, SaturatedFat 4 g, Cholesterol 60 mg, Sodium 1171 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving

SAUSAGE, ZUCCHINI AND RICE CASSEROLE



Sausage, Zucchini and Rice Casserole image

Ground sausage, garden fresh zucchini, tomatoes & garlic combined with rice to make a tasty weeknight casserole the entire family will love.

Provided by Carrie's Experimental Kitchen

Categories     Main Entree

Time 50m

Number Of Ingredients 8

1 lb. Ground Italian Pork Sausage
2 c. Finely Diced Zucchini
4 c. Cooked Rice, ((white, brown, wild, etc))
1 c. Diced Fresh Tomatoes
1 clove Garlic, (minced)
10 oz. Cream of Mushroom Soup
1/2 c. Chicken Broth
1 c. Shredded Mozzarella Cheese

Steps:

  • Preheat oven to 350 degrees F.
  • Start by preparing your rice. Depending on which kind you use this can take any where from 5-20 minutes. I used instant white rice so mine only took about 5 minutes.
  • While the rice is cooking, brown the sausage in a skillet on top of the stove until it is cooked through and no longer pink; then drain off any excess grease and place in a bowl.
  • Add the remaining ingredients minus the cheese to the bowl and mix well.
  • Place the mixture in an oven safe casserole dish, sprinkle with the cheese and bake for 30 minutes.

SAUSAGE RICE SKILLET



Sausage Rice Skillet image

Flavorful pork sausage, fresh zucchini and instant rice make this stovetop sensation a favorite. Everyone I have shared this recipe with tells me how delicious it is. -Connie Putnam, Clayton, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield servings.

Number Of Ingredients 8

1 pound bulk pork sausage
2 medium zucchini, halved and sliced
1 small onion, chopped
1/2 cup chopped green pepper
1 teaspoon dried oregano
1/2 teaspoon garlic salt or garlic powder
1 can (11-1/2 ounces) V8 juice
2/3 cup uncooked instant rice

Steps:

  • In a large skillet, cook the sausage until no longer pink; drain. Add the zucchini, onion, green pepper, oregano and garlic salt; cook and stir until onion is tender, about 5 minutes. Stir in V8 juice; bring to a boil. Reduce heat; cover and simmer for 10-14 minutes or until the vegetables are tender., Return to a boil. Stir in rice; cover and remove from the heat. Let stand for 5-7 minutes or until rice is tender. Fluff with a fork.

Nutrition Facts : Calories 381 calories, Fat 25g fat (8g saturated fat), Cholesterol 61mg cholesterol, Sodium 1153mg sodium, Carbohydrate 24g carbohydrate (6g sugars, Fiber 3g fiber), Protein 16g protein.

SKILLET ZUCCHINI AND SAUSAGE



Skillet Zucchini and Sausage image

I lived on the Oregon coast for 20 years and had plenty of guests dropping by. I often turned to this quick and easy dish, serving it up with skillet cornbread or garlic bread. Judging by the requests for the recipe, everyone loved it! -LaBelle Doster, Vancouver, Washington

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

2 tablespoons vegetable oil
1/2 pound fully cooked smoked Polish sausage, cut into 1/2-inch diagonal slices
1 cup chopped onion
1 cup sliced celery
1/2 cup chopped green pepper
1 garlic clove, minced
1/2 teaspoon dried oregano
1/2 teaspoon pepper
4 to 5 medium zucchini, sliced
4 to 5 medium tomatoes, coarsely chopped
Herb seasoning blend to taste

Steps:

  • Heat oil in a large skillet, lightly brown sausage. Add onion, celery, green pepper, garlic, oregano and pepper. Cook and stir until vegetables are almost tender. Add zucchini and tomatoes; cook and stir until zucchini is just tender. Sprinkle with seasoning blend.

Nutrition Facts : Calories 313 calories, Fat 23g fat (6g saturated fat), Cholesterol 40mg cholesterol, Sodium 525mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 5g fiber), Protein 11g protein.

SAUSAGE-AND-ZUCCHINI RICE



Sausage-And-Zucchini Rice image

Make and share this Sausage-And-Zucchini Rice recipe from Food.com.

Provided by Boomette

Categories     Pork

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

4 tablespoons butter or 4 tablespoons extra virgin olive oil
1 onion, finely chopped
salt and pepper (personnaly I would omit the salt because the sausages are salty enough for us)
1 1/2 cups rice
4 cups chicken broth
1/2 lb hot Italian sausage, casings discarded
2 zucchini, cut into small cubes
3/4 cup parmesan cheese, grated
1/3 cup flat leaf parsley, chopped
1/4 cup pine nuts, toasted

Steps:

  • In a medium saucepan, melt 2 tablespoon butter over medium heat. Add the onion and 1/4 teaspoon each salt and pepper and cook, stirring, until golden, about 5 minutes. Stir in the rice and 3 cups chicken broth and bring to a boil. Lower the heat, cover and cook until tender, about 20 minutes.
  • Meanwhile, in a large skillet, cook the sausage, breaking it up, over medium heat until no longer pink, about 7 minutes. Using a slotted spoon, transfer the sausage to a plate. Add the zucchini to the skillet and cook until tender, about 4 minutes. Return the sausage to the skillet, add the remaining 1 cup chicken broth and 1/2 cup water and cook, stirring, until heated through, about 2 minutes.
  • Stir in the rice along with 1/2 cup parmesan, the parsley and the remaining 2 tablespoon butter. Top with the remaining 1/4 cup parmesan and the pine nuts.

RICE & SAUSAGE STUFFED ZUCCHINI



Rice & Sausage Stuffed Zucchini image

This was inspired by all the zucchini from the garden, and leftover rice. It is especially good with Basmati rice. I make some without tomatoes for my husband, who has a thing about tomatoes.

Provided by JoyceJoann

Categories     Pork

Time 55m

Yield 2 serving(s)

Number Of Ingredients 8

1 large zucchini
2 cups rice, cooked
1/2 lb lean ground sausage
8 cherry tomatoes, cut in quarters, if desired (optional)
4 green onions
1 teaspoon cumin
1/8 teaspoon turmeric
2 tablespoons fresh parsley, if desired (optional)

Steps:

  • Preheat oven to 350.
  • Brown sausage til fully cooked, remove from heat.
  • Mix in rice, tomatoes, onion, cumin, turmeric, and parsley.
  • Cut zucchini lengthwise and scrape out seeds and some of the flesh with a spoon.
  • Fill zucchini with sausage rice mixture.
  • Bake for 40 min or until zucchini is tender.
  • To speed things up, you may boil or microwave zucchini to precook.
  • Garnish with parsley and green onion.

CHEESY SAUSAGE ZUCCHINI CASSEROLE



Cheesy Sausage Zucchini Casserole image

My mom would make this recipe with the zucchini and tomatoes that would flourish in our garden. It's my favorite casserole.

Provided by Mandy Stevenson Hudson

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 1h30m

Yield 8

Number Of Ingredients 10

½ cup uncooked white rice
1 cup water
1 pound pork sausage
¼ cup chopped onion
1 cup diced fresh tomato
4 cups cubed zucchini squash
2 (4 ounce) cans sliced mushrooms, drained
1 (8 ounce) package processed cheese food, cubed
1 pinch dried oregano
salt and pepper to taste

Steps:

  • Combine the rice and water in a small saucepan, and bring to a boil. Reduce heat to low, and simmer for about 20 minutes, or until tender. Remove from heat, and set aside.
  • Preheat the oven to 325 degrees F (165 degrees C).
  • Cook sausage and onion in a large skillet over medium heat, stirring until evenly browned. Drain excess grease. Stir in zucchini and tomatoes, and cook until tender. Stir in rice, mushrooms, and cheese. Season with oregano, salt, and pepper. Spread into a 9x13 inch baking dish, or a 2 quart casserole dish.
  • Bake, uncovered, for 1 hour in the preheated oven, or until lightly browned and bubbly.

Nutrition Facts : Calories 305.4 calories, Carbohydrate 17.3 g, Cholesterol 54.9 mg, Fat 19.6 g, Fiber 1.9 g, Protein 15.3 g, SaturatedFat 8.5 g, Sodium 989.4 mg, Sugar 4.6 g

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