A filling one-pan dish made with smoky sausage, tender rice, fresh zucchini, and melty cheese. Great for busy nights or meal prepping.

Scale

1 lb smoked beef sausage (sliced into 1/4-inch rounds)

2 tbsp olive oil

1/2 cup diced onion

1/2 cup diced red bell pepper

3 garlic cloves (minced)

1 cup jasmine rice

2 cups chicken stock

1 1/2 cups grated zucchini (patted dry)

1 cup shredded white cheddar cheese

1 cup shredded mozzarella cheese

Salt and pepper to taste

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Slice sausage and chop all vegetables. Shred cheeses and measure stock and rice.

Heat olive oil in a large skillet. Cook sausage for 3 to 4 minutes until browned.

Add onion and bell pepper. Cook 2 to 3 minutes. Stir in garlic for 30 seconds.

Add jasmine rice. Stir and toast for 1 to 2 minutes.

Pour in chicken stock. Bring to a boil. Cover, reduce heat, and simmer for 18 to 20 minutes.

Fluff rice with a fork. Add zucchini and cheeses. Stir until combined and melted.

Season with salt and pepper. Serve hot.

Dry zucchini well to avoid a watery casserole.

Use freshly shredded cheese for smooth melting.

Can be made in advance and reheated easily with broth.