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Sausage Zucchini Skillet Recipe

Sausage Zucchini Skillet Recipe photo by Taste of Home

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I began serving a version of this dish as a side with grilled salmon. I added sausage and rice-or noodles-to make a complete meal-in-one. -Debby Abel of Flat Rock, North Carolina

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Sausage Zucchini Skillet Recipe

Prep/Total Time: 25 min.

Yield: 4 Servings

10 15 25

Ingredients

1 pound Italian turkey sausage links, casings removed
2 large zucchini, chopped
1 large sweet onion, chopped
2 garlic cloves, minced
1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
1/4 teaspoon pepper
2 cups hot cooked rice

Directions

Crumble sausage into a large nonstick skillet coated with cooking spray. Add zucchini and onion; cook and stir over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
Stir in tomatoes and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until liquid is evaporated. Serve with rice. Yield: 4 servings.

Nutritional Facts 1-1/4 cups sausage mixture with 1/2 cup rice equals 329 calories, 11 g fat (2 g saturated fat), 68 mg cholesterol, 724 mg sodium, 36 g carbohydrate, 5 g fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1-1/2 starch.

Originally published as Sausage Zucchini Skillet in Healthy Cooking April/May 2008, p35

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Sausage Zucchini Skillet

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(11-15) of 15 reviews

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Reviewed on May. 07, 2009 by krishodges

This sounds delicious and I'll bet the diced tomatoes with basil, garlic and oregano instead of the plain tomatoes would add some great taste too.

Reviewed on May. 07, 2009 by jgushea

Reviewed on May. 07, 2009 by zucchini lady

tried this with some noodles - can't wait for my zucchini to start growing in my garden so I can have my own fresh zucchinis!

Reviewed on Jun. 23, 2008 by smjolly02

This is a really easy, tasty recipe. I like using hot italian turkey sausage. It adds a kick.

Reviewed on Mar. 17, 2008 by KWhitehead

This is wonderful! I was a little skeptical that such simple ingredients could make a good recipe, but it turned out to be fantastic. I served it with brown rice. Great the next day heated up for lunch.

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