One-pan meal for the win! This is super easy, but so delicious. I love recipe with sausage in it, and this recipe gets bonus points for helping you get those veggies in! I love eating this in a bowl, with some hot sauce on top. If you stick around the blog long enough, you will know my husband has an affinity for making anything into a burrito. So, if your husband is like mine, try stuffing a tortilla full of the cheesy rice mixture, add sour cream and hot sauce, and he swears it is good!
This is great for busy weeknights, when you don’t have a ton of time. I do recommend shredding your own cheese (in general not just this recipe). I know it is more work, but it really does melt so much better than the pre-shredded cheese in the bag.
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Why You’ll Love This One Pan Meal
How to Make This Cheesy Sausage Zucchini Skillet
Please see recipe card at the bottom of this post for the full recipe details.
- Prep. Start by having all the vegetables prepped. Chop the bell peppers, onion, mince the garlic, and shred the zucchini.
- Squeeze the zucchini. Over the sink take handfuls of zucchini and squeeze it! Squeeze out as much water as you can, let sit in a strainer until ready to use.
- Cook the sausage. Now slice the sausage to your preferred thickness, I did half inch slices. In a cast iron skillet, heat a tablespoon of avocado oil over medium heat. Brown the sausage in two batches, cooking for a few minutes on each side (3-4 mins total). Set the all cooked sausage aside.
- Cook the veggies. To the same skillet, add in the bell peppers and onions. Sauté the veggies for about 4-5 minutes. Add in minced garlic and cook for another minute. The vegetables should be soft, but not totally mushy. Season the veggies with cajun seasoning (or salt and pepper).
- Rice time. Next add the rice to the pan, and toast the rice for 2 minutes, stirring constantly. Then add in the chicken stock and reserved sausage! Bring this mixture to a boil, then reduce the heat to low and cover for 20 minutes undisturbed.
- Zucchini time. After the rice looks nice and fluffy, carefully add in the shredded zucchini, and the shredded cheeses. Stir well and cover again to cook for 3-4 more minutes. Make sure the cheese is nice and melty.
- Serve! Time to dish up! Top with avocado if desired.
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Cheesy Sausage and Zucchini Skillet
Ingredients
Equipment
Method
- First, let's get all of our prep out of the way. Shred cheese if you bought blocks of cheese. Dice the bell peppers and onions. Go ahead and mince the garlic as well.
- To shred the zucchini, I use the shredder attachment on my kitchen-aid mixer. This is a game changer, if you don't have one you need one! You can also shred by hand too. Once the zucchini is shredded, squeeze the life out of the zucchini. Get that anger out people. Let the squeezed zucchini sit in a strainer while we cook the sausage.
- Now let's cook the sausage! Slice the sausage into ½ inch coins. In a cast iron skillet over medium heat, drizzle with a tablespoon of avocado oil. Add in the first pound of sausage and brown for 3-4 minutes, making sure to toss the sausage. Set the first pound of cooked sausage aside, and repeat for the second pound of sausage. Set aside.
- Now that the sausage is cooked, to the same pan add in the diced bell peppers and onions. Sauté the veggies for about 4-5 minutes. Add in minced garlic and cook for another minute. Season with cajun seasoning at this point!
- Time to add the rice. Add rice to the pan with the veggies and toast for 2 minutes, stirring constantly to prevent from burning. Add the sausage back in, and stir in the chicken broth. Stir well and bring to a boil. Once boiling, reduce heat to low and cover. Cook for 20 minutes undisturbed.
- After 20 minutes and the rice is nice and fluffy, stir in the drained zucchini and the shredded cheeses. Mix well and cover again for 3-4 more minutes. The cheese should be nice and melty at this point – epic cheese pull awaits!
- Serve it up! Top with green onion or avocado if desired. Enjoy!
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