Skillet Zucchini

Name: Skillet Zucchini
Cook time: 25 min
Total time: 25 min
Yield: 24-26 servings.
Ingredients: 1 pound Johnsonville® Fully Cooked Polish Kielbasa Sausage Rope , 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

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!

Ingredients

1 pound Johnsonville® Fully Cooked Polish Kielbasa Sausage Rope , 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.

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.