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Cheesy Zucchini Medley

My family can hardly wait for zucchini to ripen in summer so I can make this casserole. With rice, sausage and vegetables, it's a hearty meal-in-one.
  • Total Time
    Prep: 20 min. Bake: 50 min.
  • Makes
    6-8 servings


  • 1/2 cup uncooked long grain rice
  • 1 pound bulk pork sausage
  • 1/2 cup chopped onion
  • 3-1/2 cups sliced zucchini
  • 1 cup chopped fresh tomato
  • 2 cans (4 ounces each) mushroom stems and pieces, drained
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 8 ounces process American cheese, cubed, divided


  • Cook rice according to package directions; set aside. In a large skillet, cook sausage and onion until sausage is no longer pink and onion is tender; drain. Stir in zucchini, tomato, mushrooms, salt, pepper, 6 oz. of cheese and rice. Spoon into a greased 11x7-in. baking dish.
  • Bake, uncovered, at 325° for 50-60 minutes, stirring every 20 minutes, or until vegetables are tender. Top with remaining cheese; return to the oven until cheese melts.
Nutrition Facts
1 cup: 269 calories, 18g fat (8g saturated fat), 39mg cholesterol, 700mg sodium, 16g carbohydrate (5g sugars, 1g fiber), 12g protein.

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