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Zucchini Sausage Bake Recipe
|Italian sausages||1 Pound, casings removed (Hot Or Mild)|
|Onion||1 Large, chopped|
|Red bell pepper||1 Large, stemmed, seeded, and chopped|
|Canned tomatoes||14 1⁄2 Ounce (1 Can)|
|Zucchini||3⁄4 Pound, ends trimmed and thinly sliced|
|Dry oregano||1⁄2 Teaspoon|
|Regular strength beef broth||1 Cup (16 tbs)|
|Long grain white rice||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 2473 Calories from Fat 1383
% Daily Value*
Total Fat 153 g235.4%
Saturated Fat 59.5 g297.4%
Trans Fat 0 g
Cholesterol 413 mg
Sodium 5200.1 mg216.7%
Total Carbohydrates 163 g54.2%
Dietary Fiber 21.8 g87.1%
Sugars 31.2 g
Protein 121 g241.5%
Vitamin A 195.1% Vitamin C 469%
Calcium 104.3% Iron 91.7%
*Based on a 2000 Calorie diet
Stir often over medium-high heat until lightly browned, 8 to 10 minutes.
With a slotted spoon, lift out sausage and set aside.
Drain off and discard all but 2 tablespoons fat.
To pan, add onion and bell pepper; stir often until vegetables begin to brown, 8 to 10 minutes.
Add tomatoes with their liquid; break up with a spoon.
Add zucchini, oregano, and broth.
Simmer 5 to 10 minutes to blend flavors; mix in rice.
Pour sauce into a shallow 2-quart baking dish.
Sprinkle with sausage.
Bake in a 350° oven until rice is tender to bite, 50 to 55 minutes.
Sprinkle with cheese.