- 1 pound Johnsonville® Polish Kielbasa Sausage 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
- 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.
Originally published as Skillet Zucchini in Down the Aisle Country-Style 2000, p36
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Reviewed Aug. 11, 2010
"It was really good but I would add more kielbasa next time It doesn't make as many servings as it said it does"