Gather zucchini from your garden or farm stand and start cooking! My family goes wild for this wholesome casserole. For variety, try coarsely grating the zucchini instead of slicing it.
—LEANN GRAY TAYLORSVILLE, UT
START TO FINISH: 30 MIN. • MAKES: 6 SERVINGS
1 pound bulk pork sausage
1 tablespoon canola oil
3 medium zucchini, thinly sliced
1 medium onion, chopped
1 can (14 1 /2 ounces) stewed tomatoes, cut up
1 package (8.8 ounces) ready-to-serve long-grain rice
1 teaspoon prepared mustard
1 /2 teaspoon garlic salt
1 /4 teaspoon pepper
1 cup shredded sharp cheddar cheese
1. In a large skillet, cook sausage over medium heat 5-7 minutes or until no longer pink, breaking into crumbles. Drain and remove sausage from pan.
2. In same pan, heat oil over medium heat. Add zucchini and onion; cook and stir 5-7 minutes or until tender. Stir in sausage, tomatoes, rice, mustard, garlic salt and pepper. Bring to a boil. Reduce heat; simmer, covered, for 5 minutes to allow the flavors to blend.
3. Remove from heat; sprinkle with cheese. Let stand, covered, 5 minutes or until cheese is melted.
PER SERVING 1 1 /3 cups: 394 cal., 26g fat ( 9g sat. fat ) , 60mg chol., 803mg sod., 24g carb. ( 6g sugars, 2g fiber ) , 16g pro.