Start by slicing the smoked beef sausage into bite-sized pieces. Next, dice the onion and red bell pepper, then mince the garlic. Grate the zucchini and be sure to pat it dry with paper towels to remove excess moisture.

In a large skillet, heat a splash of olive oil over medium heat. Once hot, add the sliced sausage and cook for about 3-4 minutes, or until it’s nicely browned and slightly crisp.

Stir in the diced onion and red bell pepper to the skillet with the browned sausage. Cook these vegetables for 2-3 minutes or until they begin to soften. Then, add the minced garlic and sauté for an additional minute.

Now, add the jasmine rice directly into the mixture of sausage and vegetables. Gently stir everything together and allow the rice to toast for 1-2 minutes.

Pour in the chicken stock and bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the skillet, and let it simmer for 18-20 minutes.

After the rice has cooked, remove the lid and fluff it with a fork. Gently fold in the grated zucchini and both cheeses until the cheese melts and integrates throughout the dish.

Taste the casserole and adjust the seasoning with salt and pepper as needed. Serve the dish warm right from the pan.