Flavorful Sausage Zucchini Rice Casserole

If you ask me, casseroles are simply the best comfort food around.

This hearty sausage and zucchini rice casserole combines fresh summer vegetables with savory Italian sausage and fluffy rice. The mixture gets topped with melted cheese and bakes until golden and bubbly.

Everything cooks together in one dish, letting the rice soak up all those good flavors from the sausage and vegetables. A sprinkle of herbs and a touch of garlic bring all the ingredients together.

It’s a filling, family-style dinner that’s perfect for busy weeknights and makes great leftovers too.

What Kind of Sausage Should I Use?

While this recipe calls for smoked beef sausage, you’ve got plenty of options to switch things up. Kielbasa is a classic choice that adds great smoky flavor, but you could also use turkey or chicken sausage if you’re looking for something lighter. The key is to pick a pre-cooked sausage (sometimes labeled as “smoked” or “fully cooked”) rather than raw sausage – this ensures you get those nice browned edges when you slice and sauté it. If you’re at the store, look for sausage that’s firm enough to hold its shape when sliced, and feel free to experiment with different flavors like garlic, herb, or even spicy varieties.

Options for Substitutions

This casserole is pretty flexible and you can make several swaps based on what you have in your kitchen:

• Smoked Beef Sausage: You can use any type of smoked sausage – chicken, turkey, or pork sausage all work great. Even Italian sausage (removed from casings) would be tasty, though it will change the flavor profile a bit.
• Jasmine Rice: Any long-grain white rice works well here. Basmati is a good swap, or you could use regular long-grain white rice. Brown rice can work too, but you’ll need to add about 1/2 cup more liquid and increase cooking time by 15-20 minutes.
• Red Bell Pepper: Any color bell pepper will do just fine – green, yellow, or orange. You could even use diced carrots or celery instead.
• Zucchini: Yellow summer squash makes a perfect substitute. You could also use shredded carrots or even chopped broccoli, though these might change the texture a bit.
• Cheese Blend: Feel free to mix up the cheeses – Monterey Jack, Colby, or Provolone all work well. Just try to keep the same total amount of cheese (2 cups) for the right consistency.
• Chicken Stock: Vegetable stock works just as well, or you can use water with a chicken bouillon cube dissolved in it.

Watch Out for These Mistakes While Cooking

The biggest challenge when cooking rice casseroles is getting the rice-to-liquid ratio right – using too much liquid can leave you with mushy rice, while too little will result in crunchy, undercooked grains, so stick precisely to the 1:2 ratio of rice to liquid.

Another common mistake is not properly draining the shredded zucchini, which can release excess moisture during cooking and make your casserole watery – solve this by placing the shredded zucchini in a clean kitchen towel and squeezing out as much liquid as possible before adding it to the dish.

When it comes to the sausage, avoid overcrowding the pan when browning the slices, as this will prevent them from developing that tasty golden crust – instead, cook them in batches if necessary and make sure to get a nice sear on both sides.

For the best cheese pull and texture, resist the urge to stir the cheese into the casserole – instead, layer it on top during the last 5-10 minutes of baking, allowing it to melt and form a beautiful golden crust.

What to Serve With Sausage Zucchini Rice Casserole?

Since this casserole already has protein, veggies, and rice, you’ll want to keep the sides simple and complementary. A fresh green salad with cherry tomatoes and a light vinaigrette makes a perfect partner to balance out the richness of the cheese and sausage. If you’re feeding a hungry crowd, some crusty French bread on the side works great for soaking up any extra bits of flavor. For a veggie option that won’t compete with the zucchini in the casserole, try some roasted broccoli or green beans with just a touch of garlic and lemon – they’ll add a nice pop of color to your plate too!

Storage Instructions

Keep Fresh: This sausage zucchini rice casserole is perfect for leftovers! Pop it in an airtight container and keep it in the fridge for up to 4 days. The flavors actually get even better as they meld together, making it a great meal prep option for busy weekdays.

Freeze: Good news – this casserole freezes really well! Let it cool completely, then wrap it tightly in foil and place in a freezer-safe container. It’ll keep for up to 3 months in the freezer. Just remember that zucchini might release a bit more water when thawed.

Reheat: To warm up your casserole, cover it with foil and pop it in the oven at 350°F for about 20-25 minutes, or until heated through. For single servings, the microwave works great too – just heat in 1-minute intervals, stirring in between. If it seems a bit dry, you can add a splash of chicken stock while reheating.

Preparation Time	10-15 minutes
Cooking Time	25-30 minutes
Total Time	35-45 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1600-1800
• Protein: 70-80 g
• Fat: 100-110 g
• Carbohydrates: 150-160 g

Ingredients

• 2 tbsp olive oil
• 1 lb smoked beef sausage, sliced
• 1/2 cup diced onion
• 1/2 cup diced red bell pepper
• 3 cloves garlic, minced
• 1 cup jasmine rice
• 2 cups chicken stock
• 1 1/2 cups grated zucchini
• 1 cup white cheddar cheese, shredded
• 1 cup mozzarella cheese, shredded
• Salt and pepper as needed

Step 1: Brown the Sausage

• 2 tbsp olive oil
• 1 lb smoked beef sausage, sliced

Heat a large skillet over medium-high heat.

Add the olive oil and sliced beef sausage, then cook for about 3-4 minutes, stirring occasionally, until the sausage is browned and slightly crispy on the edges.

This develops deep, smoky flavors as a foundation for the dish.

Step 2: Sauté the Aromatics

• 1/2 cup diced onion
• 1/2 cup diced red bell pepper
• 3 cloves garlic, minced

Add diced onion, red bell pepper, and minced garlic to the skillet with the browned sausage.

Cook, stirring frequently, for 2-3 minutes or until the onion and pepper have softened and the mix is fragrant.

The vegetables will absorb the sausage flavor, building depth for the rice.

Step 3: Toast the Rice

• 1 cup jasmine rice

Add the jasmine rice to the skillet with the sausage and sautéed aromatics.

Stir everything together and cook for about 1-2 minutes.

Toasting the dry rice in the flavored oil before adding liquid brings out a slightly nutty flavor in the finished dish.

I always take this step for better taste and texture.

Step 4: Simmer the Rice

• 2 cups chicken stock

Pour the chicken stock into the skillet and stir well to mix.

Bring the mixture to a boil, then reduce the heat to the lowest setting (move to the smallest burner if possible).

Cover with a lid and let it cook undisturbed for 18-20 minutes, or until the rice is tender and the liquid is absorbed.

Step 5: Incorporate the Zucchini and Cheese

• 1 1/2 cups grated zucchini
• 1 cup white cheddar cheese, shredded
• 1 cup mozzarella cheese, shredded

Remove the lid from the skillet and fluff the cooked rice with a fork.

Add in the grated zucchini, shredded white cheddar, and mozzarella cheeses.

Stir thoroughly until the zucchini is evenly distributed and the cheese has melted into the hot rice and sausage mixture, making it creamy and cohesive.

Step 6: Season and Serve

• salt and pepper as needed

Taste the finished dish and add salt and pepper as needed.

Stir well to incorporate the seasoning.

Serve the skillet sausage and cheesy rice hot, straight from the pan.

For a bit of extra flavor, I like to add a pinch of freshly cracked black pepper right before serving.