One-pan sausage and zucchini skillet meal

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I was looking for something a little different the other day, and came across this sausage and zuchini skillet recipe. It was wonderfully flavorful, even using sweet italian sausage. I'm very eager to try other kinds of sausage like half-and-half hot and sweet italian, or maybe even chorizo.

This recipe calls for a package of ready-to-eat rice, but if you want to make the rice, start with 1/2 cup dry rice and cook normally, or use about 1 1/4 cup of already-cooked rice. I useD a package of brown rice, because I don't normally stock brown rice, and it was very good.

This serves about 6, about 400 calories per serving. Overall time is about 30 minutes (more if you're pre-cooking your own rice).

Ingredients

  • 1 lb ground/bulk pork sausage
  • 2 medium zucchinis, sliced into about 1/8-inch wheels
  • 1 medium onion, coarsely chopped
  • 1 can (14.5 oz) stewed tomatoes
  • 1 package (8.8 oz) ready-to-eat rice, aka "90-second" rice
  • 1 Tablespoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 1/4 Cup water
  • 1 Cup shredded sharp cheddar
  • 1 teaspoon cooking oil (if needed)

Method

  1. Pre-cook the rice if not using the package.

  2. In a LARGE skillet, break up and cook the sausage over medium heat for 5 to 7 minutes, until no pink remains and sausage is in crumbles. Leaving some large crumble pieces is good.

  3. Remove sausage to a plate with a large spoon, leaving as much grease/oil in the pan as you can. Add another teaspoon of oil to the pan if needed. Return pan to heat.

  4. Add zucchini and onion to the pan and saute for 5 to 7 minutes, stirring occasionally.

  5. Stir in sausage, tomatoes (and juices), rice, mustard, garlic powder, salt and pepper. Break up the stewed tomatoes into small pieces.

  6. When bubbly, reduce heat to medium-low, add water and stir, cover, and simmer for 5 minutes.

  7. Place into large serving dish, sprinkle grated cheese on top, and let sit for 2 or 3 minutes, covered if possible, for cheese to melt. (Make sure the cover is not touching the cheese.)

Notes

You can bypass the serving dish, add the cheese to the skillet, cover, let sit off the heat, and serve right from the skillet, but my wife does not like skillets on the table.

If using a serving dish, you can use that for the sausage when sauteing the veggies, one less dish to wash.

Although this is quite flavorful, a 1/4 tsp chili pepper flakes may add a really nice zing. I have not tried this yet.

This recipe does not double well due to "steaming vs cooking".



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