Okay, so the name Million Dollar Zucchini Skillet is a little dramatic, but I had to figure out a way to set this recipe apart from other zucchini skillet recipes.
Try not to misunderstand me. The entirety of the zucchini skillet plans I’ve posted are acceptable, yet this one–THIS ONE is the BEST! Basic things like utilizing fire-broiled diced tomatoes rather than customary diced tomatoes, and finely cleaving some celery in with the onion, garlic and carrot, truly make this dish sing.In truth, we cherished it such a lot of we made it three evenings in succession. My most seasoned now asserts it as his third most loved supper. Chimichangas are his first, and Baked Teriyaki Chicken is his second. He sort of makes me laugh out loud. His best two are a little extravagant, and afterward there’s Zucchini Skillet. It resembles the geeky kid that in some way or another figured out how to become famous with the cool children.
This supper is normally without gluten. Additionally, for the individuals who don’t do dairy, on the off chance that you skirt the cheddar on top, it is likewise sans dairy. So, if dairy isn’t an issue for you, I firmly recommend loads of cheddar on top. YUM!!!!If you suffer a heart attack, this formula works incredible with spiralized zucchini, as well. My sister-in-law gave me this one for Christmas. The children love to utilize it. It’s an extremely basic plan and simple to utilize and clean.
I realize I’ve referenced once or twice in the past that I love to cook. That is still evident, however the more seasoned my children get, the more established and more drained I get, which causes getting ready supper to feel more overpowering than it at any point has previously. I used to adore the time it took to prepare supper. It was unwinding for me. Presently it simply makes me restless, particularly in the event that I realize I have 3,000,000 activities and to get individuals places.One way I’m working through this droop and putting forth a valiant effort to in any case put natively constructed dinners on the table is by having go-to skillet, simmering pot, and “toss it-together and throw it-in-the-broiler for two hours” sort of suppers. Essentially, the lone time I make a dinner that makes me must be in the kitchen preparing for more than 20-30 minutes is on Sunday or uncommon events.
One of my number one alternate routes for this Million Dollar Zucchini Skillet is my food processor. It cleaves up the vegetables right away and permits me to sneak more vegetables into our dinners. 🙂 My food processor is important for a Ninja Blender System I got myself for our wedding commemoration 2 years prior. I LOVE IT SO MUCH! It is a lasting apparatus on our counter since I (we) use it to such an extent. It has the food processor connection, a blender, and a sorcery shot nutra-blender connection.
This amazing skillet dinner will become an instant favorite at your house. The flavors are perfect. This is hands down the best Zucchini Skillet I have ever made!
- 2 tsp Olive Oil
- 1 lbs Italian Sausage, casings removed
- 4 small-medium zucchini or yellow squash (4-6 cups of quartered or halved slices)
- 1 large or two small celery stalks
- 16 baby carrots or 2 small regular carrots, peeled
- ½ of a medium onion
- 3 cloves of garlic
- 1 15 oz can fire-roasted tomatoes
- ½ cup long-grain white rice, uncooked
- 1 cup of water
- 1 Tbsp brown sugar
- 1 tsp salt
- 1 tsp basil
- ½ tsp parsley
- ¼ tsp oregano
- 1-2 cups of Colby Jack or Mozzarella Cheese.
- Cut your zucchini’s lengthwise down the middle and slice ¼-inch-thick pieces into half-moon shapes. If the zucchinis are larger, slice them lengthwise again. Then, cut into quartered slices. Set aside.
- Pour olive oil into a large, deep skillet. Add Italian Sausage and cook over medium-high heat until browned.
- Place celery, carrots, onion, and garlic in the food processor. Process into very small pieces, pea-size or smaller. If you don’t have a processor, grate or finely dice them.
- Add the finely chopped or processed veggies to the skillet.
- Add diced tomatoes, rice, water, brown sugar, salt, basil, parsley, and oregano. Mix well.
- Add zucchini pieces and mix. Get as much of the mixture under the liquid as possible. Bring to a low boil.
- Reduce heat to a simmer. Cover and simmer for 20-30 minutes or until zucchini is tender and rice is cooked.
- Remove from heat. Remove lid and sprinkle with cheese. Put the lid back on and let the cheese melt while you set the table or round everyone up for dinner.