Skillet Zucchini Recipe

5 1 1
Publisher Photo

Skillet Zucchini Recipe

Read Reviews
5 1 1
Publisher Photo
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!
Recommended: Recipes for Zucchini
MAKES:
24-26 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
24-26 servings
TOTAL TIME:
Prep/Total Time: 25 min.

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.
Originally published as Skillet Zucchini in Down the Aisle Country-Style 2000, p36

Nutritional Facts

1/2 cup: 94 calories, 7g fat (2g saturated fat), 12mg cholesterol, 418mg sodium, 5g carbohydrate (3g sugars, 2g fiber), 4g protein.

  • 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
  1. 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.
Originally published as Skillet Zucchini in Down the Aisle Country-Style 2000, p36

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSkillet Zucchini

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
kalpashe User ID: 5343267 30286
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"

Loading Image