Sausage-and-Zucchini Rice

sausagezucchinirice I tried this recipe last night.. it was so easy to make! Very satisifying! This is also a good recipe to throw into any weeknight rotation.


  • 4 tablespoons butter
  • 1 onion, finely chopped
  • salt and pepper
  • 1 1/2 cups white rice
  • 4 cups of chicken broth (you can use the 32 ounces container of chicken broth)
  • 1 lb Italian sausage, casing discarded (or if you’re lucky enough to find ground italian sausage at your supermarket)
  • 2 zucchini, cut into small cubes
  • 3/4 cup grated Parmesan cheese
  • 1/3 cup chopped parsley


  1. In a medium saucepan, melt 2 tablespoons butter over medium heat. Add the onion and 1/4 teaspoon each salt and pepper and cook, stirring, until golden, about 5 minutes. Stir in the rice and 3 cups chicken broth and bring to a boil. Lower the heat, cover and cook until tender, about 20 minutes.
  2. Meanwhile, in a large skillet, cook the sausage, breaking it up, over medium heat until no longer pink, about 7 minutes. Using a slotted spoon, transfer the sausage to a plate. Add the zucchini to the skillet and cook until tender, about 4 minutes. Return the sausage to the skillet, add the remaining 1 cup chicken broth and 1/2 cup water and cook, stirring, until heated through, about 2 minutes.
  3. Stir in the rice along with parmesan, the parsley and the remaining 2 tablespoons butter.

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