Zucchini Herb Casserole with Chicken Sausage

INGREDIENTS

• 1 lb. sweet Italian chicken sausage, casings removed, crumbled

• 1 ½ lbs. zucchini (5 cups), cubed

• 2 tbsp. olive oil*

• 1 cup green onions with tops, chopped

• 1 clove minced garlic*

• 2 medium tomatoes*, seeded and chopped

• ½ tsp. dried basil*

• ½ tsp. paprika*

• ½ tsp. dried oregano*

• 1 cup cooked white or brown rice*

• 2 cups shredded cheddar cheese* (any shredded cheese you have on hand will do)

*indicates Kitchen Staple item

DIRECTIONS

Preheat oven to 350 degrees.

Brown the sausage in a frying pan, drain off any excess fat and set aside.

In a large frying pan, heat oil, zucchini, onion and garlic over low heat, 5-7 minutes. Mix in tomatoes, basil, paprika, oregano, rice and 1 cup of the cheese. Add the cooked sausage.

Mix carefully and put in a buttered casserole dish and top with the remaining cup of cheese.

Bake uncovered for 25 minutes. Enjoy!

Wine Pairing

Chardonnay, Pinot Noir, Cabernet Sauvignon

Kid Version

Both of my kids like this casserole, but if your kids don’t, make a little extra cooked rice and sausage and serve with a veggie on the side (broccoli, peas, cucumber, carrots).