Zucchini & Sausage Stovetop Casserole ala ~DKBB~
(original recipe by Leann Gray in June/July 2015 Simple & Delicious magazine)
|Photo courtesy of tasteofhome.com|
1 lb. Italian sausage (mild, hot, or sweet – depends on the flavor bent you want)
1 tbsp. olive oil
3 medium zucchini, thinly sliced
1 medium onion, chopped
1 to 2 cloves garlic, minced
1 can (14.5 oz.) stewed tomatoes (Italian style), cut up
1 pkg. read-to-serve long grain rice
1 tsp. prepared mustard (any kind you want…I used sweet hot)
½ tsp. garlic salt
½ tsp. fresh cracked pepper or white pepper
½ to 1 tsp. Italian seasoning
1 cup Italian shredded cheese
In a large skillet, cook sausage over medium heat until no longer pink, breaking it into crumbles; drain and remove sausage from pan.
Add olive oil to pan and heat up a bit, then add zucchini, onion, and garlic; cook and stir 5 to 7 minutes or until veggies are tender.
Stir in sausage, tomatoes, rice, mustard, garlic salt, pepper, and Italian seasoning; bring to a boil, then reduce heat and simmer, covered, for at least 5 minutes to allow the flavors to blend.
Remove from heat; sprinkle with cheese; let stand, covered, 5 minutes or until cheese has all melted.
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