Cheesy Zucchini Medley Recipe

Read Reviews
5 1 1
Publisher Photo
My family can hardly wait for zucchini to ripen in summer so I can make this casserole. With rice, sausage and vegetables, it's a hearty meal-in-one.
TOTAL TIME: Prep: 20 min. Bake: 50 min.
MAKES:6-8 servings
Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Bake: 50 min.
MAKES: 6-8 servings


  • 1/2 cup uncooked long grain rice
  • 1 pound bulk pork sausage
  • 1/2 cup chopped onion
  • 3-1/2 cups sliced zucchini
  • 1 cup chopped fresh tomato
  • 2 cans (4 ounces each) mushroom stems and pieces, drained
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 8 ounces process American cheese, cubed, divided

Nutritional Facts

1 serving (1 cup) equals 269 calories, 18 g fat (8 g saturated fat), 39 mg cholesterol, 700 mg sodium, 16 g carbohydrate, 1 g fiber, 12 g protein.


  1. Cook rice according to package directions; set aside. In a large skillet, cook sausage and onion until sausage is no longer pink and onion is tender; drain. Stir in zucchini, tomato, mushrooms, salt, pepper, 6 oz. of cheese and rice. Spoon into a greased 11-in. x 7-in. baking dish.
  2. Bake, uncovered, at 325° for 50-60 minutes, stirring every 20 minutes, or until vegetables are tender. Top with remaining cheese; return to the oven until cheese melts. Yield: 6-8 servings.
Originally published as Cheesy Zucchini Medley in Country Pork 1996, p87

Reviews for Cheesy Zucchini Medley

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Jul. 6, 2012

"This is one of the first recipes I make each summer when the zuccini is ready. And while I love it with the sausage, I also like it without. Thank you for sharing this recipe."

Loading Image