- 1 pound Jones No Sugar Pork Sausage Roll 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 shredded sharp cheddar cheese
- 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.
- 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.
- Remove from heat; sprinkle with cheese. Let stand, covered, 5 minutes or until cheese is melted. Yield: 6 servings.
Reviews forZucchini & Sausage Stovetop Casserole
"Lovely recipe-will try to get it from a large restaurant."
"This was good! We weren't Gaga over it, and it won't be added into a regular rotation, but it is absolutely good in a pinch when we want something different,and super easy to make it is tasty, just not worth 4 stars.Based on some of the bland reviews, I separated the garlic salt into a teaspoon or so of kosher salt and way more garlic powder that was called for (as garlic salt). I also added some chopped fresh basil."
"Your recipe showed up in my email just in time - I had zucchini, onion, diced tomatoes with chiles, quinoa, and leftover beer brats and wondered what to do with them. I followed this recipe with my ingredients and it turned out just delicious! Definitely a Repeater! Thanks a lot!"
"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!!"
"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."
"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."
"This was amazing. I actually messed up on the recipe and it still turned out absolutely delicious!"
"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!"
"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."
"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."