Ingredients
Scale
- 1 lb beef sausage (can substitute with turkey or chicken sausage)
- 2 medium zucchini, drained
- 1 cup jasmine rice
- 2 cups chicken stock (or vegetable stock)
- 1 tbsp olive oil
- 1 medium onion, chopped
- 1 medium red bell pepper, chopped
- 2 cloves garlic, minced
- 1 cup white cheddar cheese
- 1 cup mozzarella cheese
Instructions
- Slice sausage into 1/4-inch rounds and set aside.
- Chop onion and red bell pepper; mince garlic. Drain zucchini and pat dry.
- Heat olive oil in a large skillet over medium-high heat. Add sausage and cook 3-4 minutes until golden.
- Add onion and bell pepper; sauté 2-3 minutes. Stir in garlic and cook 30 seconds.
- Stir in jasmine rice for 1-2 minutes to coat with oil.
- Pour in chicken stock, bring to a boil. Reduce heat to low, cover, and cook 18-20 minutes.
- Fluff rice and mix in drained zucchini and cheeses. Season with salt and pepper, serve warm.
Notes
- Ensure zucchini is dry to avoid watery casserole.
- Maintain proper rice-to-liquid ratio for best texture.
- Customize with additional vegetables as desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Skillet & Casserole
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 50 mg