Sausage & Zucchini Rice Bake

We all know that zucchini has a reputation for being incredibly prolific. By this point in the summer, you’re running out of ways to use it and are desperate for new ideas. Fear not! This sausage and zucchini rice bake makes for a great quick and easy dinner. It is also an incredibly versatile recipe, and easy to tweak! Have some extra garden veggies? Chop them up and toss them in! A couple different cheeses with just a few slices left? That’ll work! My personal version is listed below, but get creative and let me know what you made!

Sausage and zucchini wild rice bake in a white floral dish on a red checked table cl

Sausage and Zucchini Rice Bake

  • 1 ½ cups Wild Rice uncooked
  • 2 ½ cups Chicken Broth
  • ½ cup Heavy Cream
  • 2 teaspoons Garlic Powder
  • 1 Large Zucchini
  • 8 ounces Mushrooms
  • 1 lb Sausage
  • 1 teaspoon Salt
  • 1 teaspoon Black Pepper
  • 1 teaspoon Dried Oregano
  • ½ teaspoon Ground Thyme
  • 4 slices Swiss Cheese
  1. Preheat the oven to 400F and pull out a large casserole dish. 
  2. Add rice, broth, and heavy cream to the dish, and season with salt/pepper. Cover, and let cook in the over for 40 minutes.
  3. Quarter your zucchini, and then slice into triangles. I do not recommend dicing it, pieces that are too small may become mushy!
  4. Clean and chop mushrooms.
  5. Add the sausage to a skillet and cook until browned. 
  6. Remove casserole dish with cooked rice from the oven, add in cooked sausage, sliced zucchini, and chopped mushrooms. Add seasonings, mix, cover, and return to the oven for 10 minutes.
  7. Top with cheese, and cook for an additional 5-10 minutes until the cheese is melted. 
Picture of Amanda

Amanda

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