Zucchini Sausage Casserole

Having a repertoire of quick-cooking, satisfying meals in the summer is great. No one wants to spend too much time in the kitchen or turn on the oven when it’s already so hot outside. And quick meals are even better if you can use fresh produce plucked from the garden or farmers market. That’s when you want to reach for recipes like our zucchini sausage casserole.

Made with ready-to-eat rice, it cooks quickly and is packed with zucchini, onion and tomatoes for extra nutrients and flavor. Don’t hesitate to add your favorite fresh or dried herbs and spices, or use a different cheese for the crust on top. Calling it a casserole is almost a misnomer because no oven time is required; simply cook everything on the stovetop (but you can make it in the oven, if you prefer). It’s a perfect weeknight meal any time of year, and makes an excellent potluck recipe or party dish.

Ingredients for Zucchini Sausage Casserole

• Pork sausage: Bulk sausage is easier to use in this recipe. If you can only find links, simply slice open the casings and squeeze the meat into the pan.
• Canola oil: Cooking oils like canola oil are neutral in flavor, but you can use others, like grapeseed oil, or something with a bit more flavor, like sunflower oil. Extra virgin olive oil would also work well in this recipe.
• Zucchini: Green zucchini or yellow summer squash—or a mix of the two—work perfectly in this casserole. Use small- to medium-sized squash; larger ones have more seeds and moisture.
• Onion: Any type of onion will do, whether it’s white, yellow or red.
• Stewed tomatoes: The recipe calls for a can of stewed tomatoes that you’ll cut up, but canned diced tomatoes also work.
• Long-grain rice: Using ready-to-serve rice means the stovetop casserole cooks quickly.
• Mustard: Store-bought or homemade Dijon mustard adds acidity and flavor to this casserole. A grainy or brown mustard would also work nicely.
• Garlic salt: If you don’t have garlic salt in your cupboard, use garlic powder or flakes and salt.
• Pepper: Freshly ground black pepper is always the best.
• Sharp cheddar cheese: Like it tangy? You could always get the extra-sharp stuff. Don’t buy preshredded cheese unless you have to, as it has extra additives that prevent it from clumping, and those can change the flavor and the meltability.

Directions

Step 1: Cook the sausage

In a large skillet, cook sausage over medium heat for five to seven minutes, or until no longer pink, breaking it into crumbles as it cooks. Drain and remove the sausage from the pan.

Step 2: Add the veggies and rice

In the same pan, heat the oil over medium heat. Add the zucchini and onion and cook, stirring, for five to seven minutes, or until it’s tender.

Stir in the sausage, tomatoes, rice, mustard, garlic, salt and pepper. Bring them to a boil. Reduce the heat and simmer, covered, for five minutes to allow the flavors to blend.

Step 3: Top with cheese

Remove from heat and sprinkle with cheese. Let stand, covered, for five minutes or until the cheese melts.

Zucchini Sausage Stovetop Casserole Variations

• Use another sausage: You can use hot or sweet Italian sausage, or chicken or turkey sausage instead of pork. You can also make this casserole vegetarian by using plant-based links.
• Make it Italian-inspired: To make this sausage zucchini skillet casserole feel more Italian, add Italian seasoning and mushrooms to the original recipe. Stir in red pepper flakes to spice it up. You could swap the cheddar for an Italian cheese, like Parmesan or pecorino.
• Go heavy on the veggies: When adding the zucchini, add sliced red, orange or yellow bell pepper, or stir in some spinach just before removing the pan from the heat.
• Mix in Mexican seasonings: This dish tastes great with chili powder and some fresh or frozen corn kernels. You could also use Mexican chorizo sausage.

How to Store Zucchini Sausage Casserole

Rice is safest when it’s cooled quickly, so transfer leftovers to an airtight glass storage container and put them in the fridge when they’re still warm (the USDA says it’s safe to put warm food in the fridge; modern fridges bounce back to temperature quickly).

How long does zucchini sausage casserole last?

Zucchini sausage casserole lasts three to four days in the fridge. Reheat it in a 350°F oven or in a skillet with a little bit of liquid.

Can you make zucchini sausage casserole ahead of time?

Because zucchini sausage casserole cooks quickly, you can prep the ingredients beforehand. Cook the sausage and store it in the fridge for one to two days; chop the zucchini and onion and store them separately. Prepare the recipe as directed when you’re ready.

Zucchini Sausage Stovetop Casserole Tips

Can you make zucchini sausage casserole in the oven?

You can put the zucchini sausage casserole in the oven to melt the cheese, but you’ll still need to cook the sausage and vegetables on the stovetop first.

What can you serve with zucchini sausage casserole?

This is a great one-pot meal, but serving extra vegetables with any casserole is never a bad idea. I like to serve a zucchini sausage skillet with Parmesan roasted broccoli, stir-fried green beans, minty peas and onions or a mushroom and spinach sauté.