Zucchini, Rice, and Sausage Bake
This recipe has been a part of my family for as long as I can remember. My mom created it back in the 1960s, and if you knew her, you knew one thing for certain—she believed just about everything could be improved with a little pasta sauce!
Whenever my sisters and I get together and start reminiscing about our childhood, it never takes long before someone says, "Remember how Mom put sauce in everything?" We all laugh as we try to remember all the different meals she transformed with her signature ingredient. Looking back, I realize she wasn't just cooking—she was feeding a family of nine on a tight budget. She had an incredible way of making simple ingredients stretch while ensuring no one left the table hungry.
I'll admit, not every one of her saucy creations became a family favorite. Some recipes were a hit, and others...well, let's just say they stayed in the past. But this one? This one stood the test of time. It's hearty, comforting, and packed with the kind of homemade flavor that instantly brings me back to our crowded dinner table.
I hope this recipe brings your family the same warmth, laughter, and happy memories it has brought mine over the years. Serve it with a crisp, veggie-filled salad and enjoy every bite. 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.