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Zucchini Sausage Bake

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  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.
Cover rightly.
Bake in a 350° oven until rice is tender to bite, 50 to 55 minutes.
Sprinkle with cheese.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2473 Calories from Fat 1383

% Daily Value*

Total Fat 153 g235.4%

Saturated Fat 59.5 g297.4%

Trans Fat 0 g

Cholesterol 413 mg137.7%

Sodium 5200.1 mg216.7%

Total Carbohydrates 163 g54.2%

Dietary Fiber 21.8 g87.1%

Sugars 31.2 g

Protein 121 g241.5%

Vitamin A 195.1% Vitamin C 469%

Calcium 104.3% Iron 91.7%

*Based on a 2000 Calorie diet


Zucchini Sausage Bake Recipe