Sunday, January 1, 2012

Ridiculously Easy Recipe: Zucchini and Sausage Skillet

HAPPY NEW YEAR, READERS! I hope 2012 makes all your dreams come true!

Zucchini was on sale for less than a dollar a pound this week at Publix. I love this mild tasting, versatile squash! It holds up very well whatever way you choose to cook it, whether it’s baking, boiling, grilling, or frying. Pan-frying the zucchini in garlic and olive oil creates a crispy crust while the inside remains tender and sweet. Paired with Italian sausage, this simple dish takes mere minutes to prepare and is just delicious.

This dish would be perfect with other fresh, sautéed vegetables such as mushrooms, summer squash or even green beans. I love making this with zucchini and sausage because of their similar shape when you cut them. Silly maybe, but it’s the little aesthetics that send some meals over the edge!

Zucchini and Sausage Skillet

Makes 2 servings

2 tbsp olive oil, separated

1 clove garlic, minced

2 Italian Sausage links, leftover or partially boiled*

2 medium zucchini squash

1 can diced tomatoes with basil and onion

Salt and pepper to taste

2 cups cooked pasta (I prefer linguini for this dish!)

*There is a little prep work involved in this dish. You will want to pre-boil the sausages for about 10 minutes or until they appear opaque (milky-white) in their casing. Allow to cool, then cut into “coins”, about ¼ to ½ inches thick.

1. Slice zucchini into coins, about the same thickness of the sausage. Toss with one teaspoon olive oil and sprinkle liberally with salt and pepper.

2. Preheat a skillet over medium heat, and add the reserved teaspoon of olive oil and garlic. Sauté until garlic is softened, about one minute.

3. Place the zucchini coins flesh side down and fry until golden brown, anywhere from one to two minutes. Flip over and sear other sides. You may need to do this in batches depending on how big your skillet is.

4. Add the cooked sausage coins and heat through. Plate the mixture over hot pasta (or omit for low-carb dieters!).

5. Heat the diced tomatoes in the same skillet, making sure to scrape up any garlicky bits from the bottom of the pan (extra flavor!)

5. Top the plated dish with heated tomatoes and serve.

Questions? Comment Below!




1 comment:

  1. Yummmm! And minus the pasta this is low carb for me to do. Sounds delish