Zucchini and Sausage

This is the time of year when people with zucchini in their gardens start getting overrun and need new ideas on how to tastefully use them up.  Well.. unless you planted yours in a spot that was entirely too shady (we really had no choice with our little town yard) and it pretty much just turned yellow and died.  Regardless…. zucchini are really cheap at Alidis right now and they are delicious and healthy and this is a great way to eat them!  I edited this from Taste of Home.

Zucchini and SausageZucchini and Sausage

  • 1 1/4 cups dry brown rice
  • 2 teaspoons chicken granules
  • 1/2 teaspoon garlic powder
  • 1 pound Italian sausage
  • 1 1/2 tablespoons olive oil
  • 3 zucchini thickly sliced and quartered
  • 1 medium onion chopped
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon pepper
  • 1 (10 ounce) can diced tomatoes with green chilies
  • 1 teaspoon mustard
  • shredded cheddar cheese

Start cooking your rice according to directions.  Stir in the chicken granules and garlic powder.

In a large skillet, brown your sausage.  When it’s fully cooked, remove to a separate bowl.  Add oil, zucchini, and onion to skillet.  Sprinkle with garlic salt and pepper.  Cook and stir 5-7 minutes or until tender.  Mix in the cooked rice, sausage, diced tomatoes, mustard, and about 1/2 – 3/4 cup water (I like to swish the water around in the empty tomato can to collect the last, stubborn bits).  Bring the small amount of liquid to a boil, turn down the heat, cover with a lid, and simmer just a few minutes to help the flavors blend.

Remove from the heat, scoop into serving bowls, and top with a little shredded cheddar cheese.  You won’t be disappointed with this meal!  It was really good.  I might use even more rice and zucchini next time to make it last longer!  Cheesy Zucchini and Sausage

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