Zucchini & Sausage Stovetop Casserole Recipe
Zucchini & Sausage Stovetop Casserole Recipe photo by Taste of Home
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Zucchini & Sausage Stovetop Casserole Recipe

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Gather zucchini from your garden or farm stand and start cooking. My family goes wild for this wholesome casserole. We like our zucchini grated, not sliced. —LeAnn Gray, Taylorsville, Utah
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings


  • 1 pound bulk pork sausage
  • 1 tablespoon canola oil
  • 3 medium zucchini, thinly sliced
  • 1 medium onion, chopped
  • 1 can (14-1/2 ounces) stewed tomatoes, cut up
  • 1 package (8.8 ounces) ready-to-serve long grain rice
  • 1 teaspoon prepared mustard
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon pepper
  • 1 cup (4 ounces) shredded sharp cheddar cheese

Nutritional Facts

1-1/3 cups: 394 calories, 26g fat (9g saturated fat), 60mg cholesterol, 803mg sodium, 24g carbohydrate (6g sugars, 2g fiber), 16g protein.


  1. In a large skillet, cook sausage over medium heat 5-7 minutes or until no longer pink, breaking into crumbles. Drain and remove sausage from pan.
  2. In same pan, heat oil over medium heat. Add zucchini and onion; cook and stir 5-7 minutes or until tender. Stir in sausage, tomatoes, rice, mustard, garlic salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 5 minutes to allow flavors to blend.
  3. Remove from heat; sprinkle with cheese. Let stand, covered, 5 minutes or until cheese is melted. Yield: 6 servings.
Originally published as Zucchini & Sausage Stovetop Casserole in Simple & Delicious June/July 2015

Reviews for Zucchini & Sausage Stovetop Casserole

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krcoshun User ID: 8115410 253783
Reviewed Sep. 6, 2016

"My family loved this recipe! It's perfect for working moms that need to get dinner on the table fast! I used two cans of petite diced tomatoes, 2.5 c. of instant brown rice, I added 1 c of water (there didn't seem to be enough liquid to get the rice cooked), a few shakes of Worcestershire and some Italian seasoning. A huge hit! One pan, fast, easy and delicious!!"

Corwin44 User ID: 7541400 253539
Reviewed Sep. 1, 2016

"I love zuchini, so I was really excited to try this recipe. I thought it was just okay. However, my zuchini hating family loved this recipe. They all went back for seconds and told me I must make it again. There were no left overs and they fought over the last serving! I shredded the zuchini in an attempt to mask the zuchini so my family would try it (totally worked) and I used diced tomatoes instead of stewed. Otherwise I made as directed and I guess I will be making again."

rcoker09 User ID: 4204043 253524
Reviewed Sep. 1, 2016

"My review is certainly the odd man out. I made the recipe as written, and we thought it was very bland. When I was adding the one teaspoon of mustard, I wondered to myself how so very little would flavor the amount of ingredients. Answer--it didn't. I eventually added extra garlic salt, but even that didn't help much."

Wakeshia85 User ID: 8808967 252991
Reviewed Aug. 21, 2016

"This was amazing. I actually messed up on the recipe and it still turned out absolutely delicious!"

AdeleDegnan User ID: 4801874 252957
Reviewed Aug. 21, 2016

"4 stars as written but 5 with a few small additions. Grated the zucchini because I don't care for the texture of sliced zucchini. Used ready to serve brown rice. Blended stewed tomatoes before adding. added a pinch of red pepper flakes, Italian herb blend and garlic powder. Really good!"

Limerick User ID: 2190702 252946
Reviewed Aug. 20, 2016

"Very very tasty. I precooked tiny red potatoes added them instead of rice, about 20. I used seasoned diced tomatoes, with no salt instead of stewed tomatoes. I added some cayenne pepper to spice it up. The combination of zucchini sausage onions was great. You could make the sausage the night before. I will make this again."

wingsnutoo User ID: 2053266 252942
Reviewed Aug. 20, 2016

"What a delicious way to use zucchini! I made this the original way as written, 5 stars, and then I played with it a touch and 5 stars again. I made it Tex-Mex by substituting hot sausage for the regular, diced tomatoes with green chillies for the stewed, left out the mustard, added Pico de Gallo and cooked my own long grain rice till almost done, then added that to the zucchini skillet and cooked till done. Garnished with fresh cilantro."

tsuop User ID: 6274346 252927
Reviewed Aug. 20, 2016

"Great dish w/out heating the oven, in plus 90* weather : )) I used fresh tomatoes 'cause I have lots of them too!! Delish!"

PatLagace User ID: 1307810 226079
Reviewed May. 8, 2015

"Delicious. Such an easy recipe to add/subtract ingredients to meet your own tastes. I used diced tomatoes and English bangers (crumbled) but stuck to the original recipe with those two exceptions. So many variations came to mind - might try with hot Italian and add mushrooms next time ... and there will be a next time, for sure. Can't wait for lunch tomorrow so we can enjoy the left overs!"

sdehnel User ID: 1301813 225923
Reviewed May. 5, 2015

"We made this and loved it. I did make some changes, but they were minor. I used petite diced tomatoes (because I prefer them to stewed tomatoes), medium cheddar (because I'm not a fan of sharp...but I think it would probably be very good with sharp), Minute Rice multi-grain medley (because I wrote long grain down on my list and didn't see it so I bought this instead), AND we left out the mustard (just because we forgot to add it).

Will we make this recipe again? YES. I can see other variations we will probably try too...different types of sausage being one."

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