Description Edit

  • Makes 6 servings

Ingredients Edit

Directions Edit

  1. Cook sausage, onion and green peppers in large skillet until meat is no longer pink and vegetables are tender crisp.
  2. Stir frequently to crumble meat.
  3. Drain off fat.
  4. Stir in soup, bouillon granules, water, salt, garlic powder and zucchini.
  5. Cover and simmer about 10 minutes or until zucchini is tender.
  6. Add rice, stirring gently to prevent breaking up zucchini.
  7. Top with cheese.
  8. Replace cover and cook over low heat until rice is hot and cheese melts.

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