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Skillet Zucchini and Sausage Recipe

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I lived on the Oregon coast for 20 years, and during that time I had plenty of guests. I often turned to this dish when folks dropped by because it was easy to make and took little time to prepare. And judging by the requests I received for the recipe, everyone seemed to love it! This dish goes well with skillet corn bread or garlic bread.

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Skillet Zucchini and Sausage Recipe

Prep/Total Time: 30 min.

Yield: 8-10 Servings

15 15 30

Ingredients

2 tablespoons vegetable oil
1/2 pound fully cooked smoked Polish sausage, cut into 1/2-inch diagonal slices
1 cup chopped onion
1 cup sliced celery
1/2 cup chopped green pepper
1 garlic clove, minced
1/2 teaspoon dried oregano
1/2 teaspoon pepper
4 to 5 medium zucchini, sliced
4 to 5 medium tomatoes, coarsely chopped
Herb seasoning blend to taste

Directions

Heat oil in a large skillet, lightly brown sausage. Add onion, celery, green pepper, garlic, oregano and pepper. Cook and stir until vegetables are almost tender. Add zucchini and tomatoes; cook and stir until zucchini is just tender. Sprinkle with seasoning blend. Yield: 8-10 servings.

Nutritional Facts 1 serving (1 cup) equals 130 calories, 9 g fat (3 g saturated fat), 16 mg cholesterol, 211 mg sodium, 8 g carbohydrate, 2 g fiber, 5 g protein.

Originally published as Skillet Zucchini and Sausage in Reminisce July/August 1993, p51

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