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Sausage Zucchini Skillet Recipe

Sausage Zucchini Skillet Recipe

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
TOTAL TIME: Prep/Total Time: 25 min. YIELD:4 servings


  • 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 brown rice


  • 1. 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.
  • 2. 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 cup equals 262 calories, 8 g fat (2 g saturated fat), 42 mg cholesterol, 483 mg sodium, 33 g carbohydrate, 3 g fiber, 15 g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1-1/2 starch.

Wine Pairings

Medium-Bodied Red Wine

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