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Skillet Zucchini

Total Time

Prep/Total Time: 25 min.


24-26 servings

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!


  • 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.
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.

Nutrition Facts

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

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