Zucchini Sausage Bake
|Italian sausages||1 Pound, casings removed (Hot Or Mild)|
|Onion||1 Large, chopped|
|Red bell pepper||1 Large, stemmed, seeded, and chopped|
|Canned tomatoes||14 1⁄2 Ounce (1 Can)|
|Zucchini||3⁄4 Pound, ends trimmed and thinly sliced|
|Dry oregano||1⁄2 Teaspoon|
|Regular strength beef broth||1 Cup (16 tbs)|
|Long grain white rice||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
Crumble sausage into a 10- to 12-inch frying pan.
Stir often over medium-high heat until lightly browned, 8 to 10 minutes.
With a slotted spoon, lift out sausage and set aside.
Drain off and discard all but 2 tablespoons fat.
To pan, add onion and bell pepper; stir often until vegetables begin to brown, 8 to 10 minutes.
Add tomatoes with their liquid; break up with a spoon.
Add zucchini, oregano, and broth.
Simmer 5 to 10 minutes to blend flavors; mix in rice.
Pour sauce into a shallow 2-quart baking dish.
Sprinkle with sausage.
Bake in a 350° oven until rice is tender to bite, 50 to 55 minutes.
Sprinkle with cheese.