Zucchini, Rice, and Sausage Bake
This family recipe was concocted by my mom back in the 60s. She was notorious for adding pasta sauce to almost everything she prepared! When reminiscing about our childhood, my sisters and I would burst out laughing as we rattled off the numerous meals that included the addition of sauce. “Mom added sauce to everything!” As a family of 9, I guess this was a way to stretch a meal and feed us all on a budget. It is safe to say that some of these meals were enjoyable, while others not so much. However, this particular recipe is incredibly delicious! Serve with a veggie filled side salad. Enjoy…
Ingredients
2 Tbsp. vegan butter
2 Tbsp. olive Oil
1 pkg. Pure Farmland Mild Italian Sausage (plant-based)
3 medium zucchini
3 medium yellow squash
2 whole shallots, diced
3 garlic cloves, minced
1 can tomato paste
3 cups water, divided
1 cup long grain brown rice
1 tsp. fresh sweet basil
Coarse salt and ground pepper
1 cup vegan mozzarella cheese
1 cup Panko breadcrumbs
1/2 cup Vegan Parmesan cheese (optional)
Directions
Preheat oven to 350 degrees F.
Prepare rice. Place 1 cup rice, 2 cups cold water, and 1 tsp. salt and 1/2 tsp. pepper in large saucepan. Bring to a rolling boil, stir, reduce heat to low, and cover with lid. Cook for 35 minutes without removing lid. Set aside.
Cut zucchini and squash lengthwise in half and then slice crosswise 1/4” thick.
In a large skillet, melt vegan butter with olive oil over medium heat. Add zucchini, yellow squash, shallots, and garlic. Season with 1/2 tsp. salt and 1/4 tsp. of pepper. Add sausage. Cook, stirring occasionally, until zucchini and squash are tender, 6 to 8 minutes.
Combine tomato paste with one cup of water. Stir until completely dissolved. Pour one-half over the rice and stir to combine.
Mix the sausage and zucchini with rice. If necessary, season with additional salt and pepper to taste.
Pour mixture into lightly greased 9” x 13” baking dish. Pour remaining tomato paste/water mixture over the top.
Combine breadcrumbs, basil, mozzarella cheese, and Parmesan cheese. Sprinkle over casserole. Drizzle with olive oil.
Bake, covered with foil, for 10 minutes. Remove foil and bake until top is golden, additional 8 to 10 minutes.