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Skillet Zucchini

 Skillet Zucchini
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!
24-26 ServingsPrep/Total Time: 25 min.


  • 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.
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,

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Skillet Zucchini (continued)

Nutritional Facts: 7 g fat (2 g saturated fat), 12 mg cholesterol, 418 mg sodium, 5 g carbohydrate, 2 g fiber, 4 g protein.