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Skillet Zucchini Recipe

A dear aunt shared this dish and recipe for our potluck wedding dinner. It's a savory combination of sausage, onions, peppers and zucchini in a tomato-based sauce—delicious!

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Skillet Zucchini Recipe

Prep/Total Time: 25 min.

Yield: 24-26 Servings

25 25

Ingredients

1 pound smoked kielbasa or Polish sausage , cut into 1/4-inch slices
1/4 cup canola oil
2 medium green peppers, chopped
2 cups sliced celery
1 large onion, chopped
2 garlic cloves, minced
8 to 10 medium zucchini, cut into 1/4-inch slices
2 cans (28 ounces each) diced tomatoes, undrained
2 teaspoons dried oregano
2 teaspoons salt
1 teaspoon pepper

Directions

In a Dutch oven, cook sausage in oil over medium heat until browned. Add the peppers, celery, onion and garlic; saute for 5 minutes or until vegetables are crisp-tender. Stir in the zucchini, tomatoes, oregano, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes until zucchini is tender. Yield: 24-26 servings.

Tip: This side item can be prepared the day before serving. Simply cook the zucchini for 3-4 minutes, then cover and refrigerate the mixture overnight. Reheat in a large kettle before serving.

Nutritional Facts 1 serving (1/2 cup) equals 94 calories, 7 g fat (2 g saturated fat), 12 mg cholesterol, 418 mg sodium, 5 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as Skillet Zucchini in Down the Aisle Country-Style , p36