Sausage Zucchini and Brown Rice Skillet (One Pan)
If you’re on the hunt for a delicious, wholesome, and easy-to-make meal, look no further than this Sausage Zucchini and Brown Rice Skillet. This one-pan wonder is perfect for busy weeknights, offering a satisfying blend of flavors and textures that the whole family will love. Packed with nutritious ingredients like zucchini, bell peppers, and brown rice, this dish is not only filling but also incredibly versatile. Let’s dive into the details of why this recipe deserves a spot in your regular meal rotation!
Why It Deserves a Spot
The beauty of this Sausage Zucchini and Brown Rice Skillet lies in its simplicity. With just one pan to clean up, you can whip up a nutritious meal in no time. The combination of smoked turkey sausage, fresh vegetables, and hearty brown rice creates a satisfying dish that’s bursting with flavor. Plus, it’s a great way to sneak in some veggies, making it a perfect choice for picky eaters. With customizable options and a quick cooking time, this recipe will quickly become a staple in your kitchen.
What Goes In
To create this flavorful Sausage Zucchini and Brown Rice Skillet, you’ll need the following ingredients:
- 1 1/2 Tbsp olive oil
- 3/4 cup finely chopped yellow onion
- 2 cups halved and sliced zucchini
- 1 cup chopped green bell pepper
- 2 cloves garlic, minced
- 8 oz. smoked turkey sausage, sliced
- 1 1/2 cups instant brown rice (such as Minute brown rice)
- 1 (14.5 oz) can diced tomatoes
- 1 1/2 cups low-sodium chicken broth
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp dried thyme
- 1/8 tsp cayenne pepper (optional)
- Salt and freshly ground black pepper, to taste
- 1 (14.5 oz) can black beans, drained and rinsed
- 1 Tbsp chopped fresh parsley
- 3/4 cup shredded cheddar or Mexican blend cheese (optional)
Tools of the Trade
To make the process smoother, gather the following kitchen tools:
- Large skillet or frying pan – for cooking everything in one pot.
- Wooden spoon or spatula – for stirring and mixing ingredients.
- Measuring cups and spoons – to ensure accurate ingredient measurements.
- Cutting board and knife – for chopping veggies and sausage.
- Can opener – to open the canned tomatoes and black beans.
Sausage Zucchini and Brown Rice Skillet (One Pan) Cooking Guide
Ready to get cooking? Follow these simple steps to create your Sausage Zucchini and Brown Rice Skillet.
Step 1: Heat the Oil
In a large skillet over medium heat, add 1 1/2 tablespoons of olive oil. Allow it to warm up for about a minute.
Step 2: Sauté the Aromatics
Add the finely chopped yellow onion to the skillet. Sauté for 2-3 minutes until the onion becomes translucent. Next, toss in the minced garlic and cook for an additional 30 seconds, stirring frequently to prevent burning.
Step 3: Add the Vegetables
Incorporate the zucchini and green bell pepper into the skillet. Sauté for about 5 minutes until the vegetables start to soften and become vibrant.
Step 4: Cook the Sausage
Add the sliced smoked turkey sausage to the pan. Cook for approximately 4-5 minutes, stirring occasionally until the sausage is heated through.
Step 5: Stir in the Rice and Liquids
Once the sausage is cooked, stir in the instant brown rice, diced tomatoes (with their juice), and low-sodium chicken broth. Add the chili powder, ground cumin, dried thyme, cayenne pepper (if using), and season with salt and freshly ground black pepper to taste.
Step 6: Simmer It Down
Bring the mixture to a gentle boil. Once boiling, reduce the heat to low and cover the skillet. Allow it to simmer for about 10 minutes, or until the rice is tender and has absorbed most of the liquid.
Step 7: Add the Black Beans
After the rice has cooked, fold in the drained and rinsed black beans. Cover the skillet again and let it sit for another 2-3 minutes to heat the beans through.
Step 8: Finish with Cheese and Parsley
If desired, sprinkle the shredded cheddar or Mexican blend cheese over the top of the skillet. Cover once more until the cheese melts. Finish by garnishing with chopped fresh parsley for a pop of color and freshness.
Dietary Swaps & Alternatives
This Sausage Zucchini and Brown Rice Skillet is highly adaptable. Here are some ways to customize it to fit your dietary preferences:
- For a vegetarian option, replace the smoked turkey sausage with a plant-based sausage or additional veggies.
- Swap the instant brown rice for quinoa or cauliflower rice for a lower-carb option.
- Add other vegetables like corn, spinach, or mushrooms for extra nutrition and flavor.
- Season with fresh herbs such as basil or cilantro instead of parsley for a different flavor profile.
Recipe Notes & Chef’s Commentary
Cooking is all about experimentation, and this Sausage Zucchini and Brown Rice Skillet is no different! Feel free to adjust the spices to suit your taste. If you enjoy heat, increase the cayenne pepper or add some chopped jalapeños. This recipe also holds up well to leftovers, making it perfect for meal prep. Simply store in an airtight container in the fridge for up to four days.
- This skillet dish is a fantastic way to use up any leftover vegetables you have on hand.
- For a creamier texture, stir in a splash of heavy cream or a dollop of sour cream before serving.
Storage & Reheat Guide
To store any leftovers, allow the Sausage Zucchini and Brown Rice Skillet to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 4 days. To reheat, simply place the skillet on the stove over medium heat, stirring occasionally until heated through. Alternatively, you can microwave individual portions in a microwave-safe dish for 1-2 minutes, or until warm.
Quick Q&A
Can I use regular brown rice instead of instant brown rice?
Yes, you can use regular brown rice, but be sure to adjust the cooking time and liquid amount accordingly, as it will take longer to cook.
Is this dish freezable?
Absolutely! This dish freezes well. Just make sure it’s completely cooled before transferring it to a freezer-safe container. It can last up to 3 months in the freezer.
Can I omit the cheese?
Yes, you can omit the cheese if you prefer a dairy-free version or simply want to keep it lighter. The dish will still be flavorful without it.
What can I serve with this skillet dish?
This Sausage Zucchini and Brown Rice Skillet is complete on its own, but you can serve it with a side salad or crusty bread for a more filling meal.
Make It Tonight
With its simple ingredients and straightforward cooking process, the Sausage Zucchini and Brown Rice Skillet is the perfect recipe to try tonight! Whether you’re cooking for yourself, your family, or a group of friends, this dish is sure to impress. It’s comforting, nutritious, and packed with flavor—all in one convenient pan.
So gather your ingredients and get ready to enjoy a delightful meal that will leave everyone asking for seconds. Happy cooking!
Sausage Zucchini and Brown Rice Skillet (One Pan)
Ingredients
Equipment
Method
- In a large skillet over medium heat, add 1 1/2 tablespoons of olive oil. Allow it to warm up for about a minute.
- Add the finely chopped yellow onion to the skillet. Sauté for 2-3 minutes until the onion becomes translucent. Next, toss in the minced garlic and cook for an additional 30 seconds, stirring frequently to prevent burning.
- Incorporate the zucchini and green bell pepper into the skillet. Sauté for about 5 minutes until the vegetables start to soften and become vibrant.
- Add the sliced smoked turkey sausage to the pan. Cook for approximately 4-5 minutes, stirring occasionally until the sausage is heated through.
- Once the sausage is cooked, stir in the instant brown rice, diced tomatoes (with their juice), and low-sodium chicken broth. Add the chili powder, ground cumin, dried thyme, cayenne pepper (if using), and season with salt and freshly ground black pepper to taste.
- Bring the mixture to a gentle boil. Once boiling, reduce the heat to low and cover the skillet. Allow it to simmer for about 10 minutes, or until the rice is tender and has absorbed most of the liquid.
- After the rice has cooked, fold in the drained and rinsed black beans. Cover the skillet again and let it sit for another 2-3 minutes to heat the beans through.
- If desired, sprinkle the shredded cheddar or Mexican blend cheese over the top of the skillet. Cover once more until the cheese melts. Finish by garnishing with chopped fresh parsley for a pop of color and freshness.
Notes
- This skillet dish is a fantastic way to use up any leftover vegetables you have on hand.
- For a creamier texture, stir in a splash of heavy cream or a dollop of sour cream before serving.
- This recipe holds up well to leftovers, making it perfect for meal prep. Store in an airtight container in the fridge for up to four days.
