Sausage and Zucchini Rice
Warm, hearty, and bursting with flavor, Sausage and Zucchini Rice is the perfect one-pan dinner for busy weeknights. This recipe combines savory crumbled Italian sausage, tender zucchini, and fragrant garlic with fluffy long-grain white rice, all simmered in rich chicken broth for maximum flavor. Balanced with the earthiness of sautéed onions and optional spicy red pepper flakes, this dish is as comforting as it is satisfying. Finished with a sprinkle of fresh parsley and grated Parmesan for a touch of elegance, it’s a versatile meal that pairs perfectly with a side salad or crusty bread. Ready in just 40 minutes, this family-friendly recipe is a delicious way to incorporate more veggies into your meals without compromising on taste.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 12 ounces Italian sausage (mild or spicy)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 medium zucchini, diced
- 1 cup uncooked long-grain white rice
- 2 cups chicken broth
- 0.5 teaspoons crushed red pepper flakes (optional)
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped (optional)
- 0.25 cups Parmesan cheese, grated (optional)
Instructions
Heat the olive oil in a large skillet or sauté pan over medium heat.
Remove the casing from the Italian sausage if necessary, then crumble the sausage into the skillet. Cook, stirring occasionally, until browned and cooked through, about 5–7 minutes.
Using a slotted spoon, transfer the sausage to a plate lined with paper towels and set aside.
In the same skillet, add the diced onion and cook for 2–3 minutes until it begins to soften.
Add the minced garlic and cook for another 30 seconds until fragrant.
Stir in the diced zucchini and cook for 3–4 minutes, until slightly softened.
Add the uncooked rice to the skillet and stir to coat it in the oil and juices from the sausage.
Pour in the chicken broth and mix well. Bring the mixture to a simmer.
Reduce the heat to low, cover the skillet, and cook for 15–18 minutes, or until the rice is tender and the liquid is absorbed.
Return the cooked sausage to the skillet and stir to combine. Season with crushed red pepper flakes (if using), salt, and black pepper.
Remove the skillet from the heat and let it sit, covered, for 5 minutes to allow the flavors to meld.
Garnish with chopped fresh parsley and grated Parmesan cheese, if desired, before serving.
Nutrition Facts
Calories |
2235 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.6 g | 153% | |
| Saturated Fat | 39.7 g | 198% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 248 mg | 82% | |
| Sodium | 5546 mg | 241% | |
| Total Carbohydrate | 197.0 g | 72% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 14.1 g | ||
| Protein | 98.2 g | 196% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 939 mg | 72% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 2772 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
