Because zucchini casserole is so freaking awesome, but because I’m lazy and hate cleaning out casserole dishes (also since mine was in use with some chicken and dumplings awesomeness and unlike what Sh%t Southern Women Say says, I only have the one), I decided to throw all the wondrous ingredients of zucchini casserole into a skillet.
Yes, a skillet. And one with a glass cover, at that. That my parents finally relinquished to me a few weeks ago. It’s a pretty big one with tall sides. No idea on the measurements.
3 large zucchini, cubed
1 lb ground Italian sausage
1 1/2 cups minute rice, uncooked
1 1/2 cups water
1/2 cup milk
3 or 4 cups shredded cheese, leave at least 1/2 cup separated
In a large skillet, brown sausage on medium heat. Stir in zucchini, rice, water, milk, and the majority of the cheese. Bring to a boil, stirring occasionally. Cover; reduce heat and simmer 20 minutes or until zucchini and rice are tender. Remove from heat, uncover, and sprinkle remaining cheese on top. Let sit for 2 minutes to let sauce thicken and cheese on top to melt a little.
Serve and enjoy! Makes 4 to 6 servings, depending on how much you like in a serving, haha!