Recipe: Italian Sausage and Zucchini
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Ingredients
1 1/2 pounds Italian sausage links
2 small zucchini, sliced
1 small yellow squash, sliced
1/2 cup chopped onion
1 (14.5 ounce) can stewed tomatoes, with liquid
Directions
In a large skillet over medium heat, brown the Italian sausage until the inside is no longer pink. Cut sausage into 1/4 inch slices, and continue cooking until browned.
Stir in the zucchini, yellow squash, and onion; cook and stir for 2 minutes. Pour in the tomatoes, with liquid. Reduce heat, cover, and simmer for 10 to 15 minutes.
QUICK SAUSAGE & PEPPERS - FOUR INGREDIENTS DINNER RECIPE | Eitan Bernath
Full Recipe:
When you need a quick and easy dinner for a busy weeknight, Sausage & Peppers is the perfect recipe! All you need are four ingredients and about 15 minutes and dinner is ready. The secret to creating so much flavor with only a few ingredients is using a flavor-packed sausage. I like to use beef chorizo because I like the spicy flavor it gives the dish but you can use any kind of sausage you want!
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Low Carb Skillet Sausage and Zucchini Recipe
Low carb, minimal clean up, and ready in under 30 minutes, this is a slam dunk healthy recipe anyone can make.
4 chicken sausages, fully cooked and sliced
2 medium zucchini, sliced
6 cloves garlic
1 medium onion, diced
1 red bell pepper, diced
2 roma tomatoes, diced
1/2 cup low-sodium chicken broth
1 tbsp ground cumin
1 tbsp dried basil
1 tbsp dried minced onion
1 tbsp freshly ground pepper
2 tbsp butter
1 tbsp olive oil
Salt and pepper to taste
Preheat the oven to 375 degrees. Take a chefs knife and lie flat against a garlic clove. Carefully press down until the clove slightly collapses. Remove outside skin and place the garlic cloves on a foil wrapped baking sheet.
Drizzle olive oil over the garlic and add dried onion and dried basil. Wrap garlic in foil and place in the oven for 40-45 minutes.
Let the garlic cool for 5-10 minutes and then take the chef knife and mince the roasted garlic. Set aside.
Melt butter in a large skillet and add the cooked sausage, browning slightly. Add onion and cook for another 5 minutes.
Add zucchini, red bell pepper, tomatoes, roasted garlic, chicken broth, cumin, and ground pepper and bring to a simmer. Stir every couple minutes until the chicken broth and water from the zucchini has evaporated, or until the outside of the zucchini is tender but the middle is still a little firm, about 10-15 minutes.
Remove from heat and allow the skillet to cool for at least 5 minutes before serving over a bed of rice, cauliflower rice, or on its own. Enjoy!
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Sausage and Veggie Skillet in Less than 30 Minutes
ur one pan sausage and veggie skillet is simply divine. The recipe can be made with a simple combination hot Italian sausages, chopped yellow Bell Peppers, chops zucchini, have a small onion, two cloves of chopped garlic, Worcester sauce, Italian seasoning, salt, pepper, cheery or grape tomatoes, and chopped green onions for garnish. Believe me, when these flavours are combined together and cooked the taste is to die for. The great thing is, you can do the entire dish up in about 15 or 20 minutes. I always give myself about half an hour just in case I run into a snag. At any rate, your family and friends will simply love this dish.
As always, you can alter the ingredients to meet your taste. For example, yellow Bell Peppers don't have to be used, but I just like the colour and the flavour. In place of this, you could use red or green, or even those nice orange peppers. I like the hot Italian sausage because it adds that bit of heat, but you can use milder medium if you like. If you're a garlic lover, add more; if you're not a garlic lover, add less. The same applies to the onion. Italian season doesn't have to be used but I just like the flavour. It just adds that extra little touch.
Other than being fast, easy, and economical to make, it makes a fantastic lunch the next day. You'll find you have a little bit of extra juice in the bottom of the pan which I always use served up over some rice.
Watch the video, give our one pan sausage and veggie skill of the tribe, and let us know what you think.
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Ingredients:
Oil for frying
4 Italian sausages cut into 1 inch slices
½ a yellow bell pepper, cubed
1 large chopped zucchini
½ small chopped onion
2 cloves of chopped garlic
2 teaspoons of WorcesterSir sauce
1 tsp of Italian seasoning
Salt and pepper to taste
1 ½ cups of cherry tomatoes
2 chopped green onions for garnish
Method:
Add the oil to a pan over medium high heat. Place the sausages in and fry them for about 4 to 5 minutes until cooked through.
Add in the bell pepper, zucchini, onion, garlic, Worcestershire sauce, and Italian seasoning, salt, and pepper. Toss and cook until the vegetables are tender crisp.
Put the cherry tomatoes in and fry until the tomatoes are just to the point of popping.
Plate, serve, and enjoy your one pan sausage and veggie skillet.
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ZUCCHINI AND SAUSAGE PASTA #shorts #asmr
This pasta is only one thing....EXCELLENT! Learn how to prepare it with @RafaelNistor
INGREDIENTS (4 SERVINGS)
320g. Pasta
250g. Pork sausage
120g. Spreadable cheese
4 medium zucchini
Salt and pepper
Extra virgin olive oil
METHOD
Wash the zucchini, cut them in half lengthwise and then in half again into four equal parts. Remove the seeds and then cut them into pieces of the same size. In abundant lightly salted water, cook the zucchini for about 7 min.
In the meantime, take the sausage, remove the casing and cut it slightly into bite-sized pieces. Transfer it into a non-stick pan, divide it into small pieces with a spoon and brown for about 5 min. Then put it aside.
Drain the zucchini in a bowl and add the cream cheese, salt, pepper and oil. With the help of a mini blender, blend to obtain a cream.
In the water where you cooked the zucchini, drop the pasta and cook it until al dente. Drain the pasta in a bowl and add two ladles of cream with the browned sausage. Mix everything well. Ottimo!
Zucchini Lasagna with Italian Sausage and Tofu
Enjoy this Zucchini Lasagna with free of grain and gluten in mind. Not only for dieting reason, this lasagna offers delicious flavor and work perfectly as an appealing entree. Note that Italian sausage and silken tofu were used instead of traditional ground beef and ricotta cheese; though the combination works out so well unexpectedly. If you have a spiral peeler, use it to peel zucchini into large square noodle shape, otherwise just slice the squash thinly and layering them inside baking pan.
Ingredients:
2 Zucchini squashes
1 lb Italian sausage
8oz silken tofu
1 egg
1/2 sweet onion
24 oz marinara sauce
1 Tbsp unsalted butter
1/2 tsp garlic salt
1 cup cheese mix
2 oz asiago/parmesan - block or shred
3 Tbsp Italian seasoning mix
#Lasagna #Zucchini #Recipe