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!
