Skillet Zucchini and Sausage Recipe

5 1 1
Skillet Zucchini and Sausage Recipe
Skillet Zucchini and Sausage Recipe photo by Taste of Home
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Skillet Zucchini and Sausage Recipe

Read Reviews
5 1 1
Publisher Photo
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.
MAKES:
8-10 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
8-10 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

Nutritional Facts

1 cup: 130 calories, 9g fat (3g saturated fat), 16mg cholesterol, 211mg sodium, 8g carbohydrate (4g sugars, 2g fiber), 5g protein.

  • 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, coarsley chopped
  • Herb seasoning blend to taste
  1. 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.
Originally published as Skillet Zucchini and Sausage in Reminisce July/August 1993, p51

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MY REVIEW
annfrank User ID: 1969989 32417
Reviewed Sep. 1, 2012

"This recipe was a real hit with our family. It was quick and easy too. I did increase the amount of sausage to 1 pound."

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