Zucchini and Sausage Skillet
- 2½ tablespoons olive or avocado oil
- 4 fully cooked sausages, sliced into circles ¼ inch thick
- 2 medium zucchini, cubed
- 1 onion, cut into ¾ inch pieces (close to same size as zucchini)
- 1 bell pepper, any color, cut into ¾ inch pieces (close to same size as zucchini)
- ½ teaspoon salt
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon black pepper
- 1 teaspoon garlic, minced
Optional: Fresh basil for garnish. I chose not to use bell peppers in my recipe. I did add Parmesan cheese before serving.
Instructions 1. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Once the oil is hot, add sliced sausage. Sautè, flipping sausage frequently, for 1 to 2 minutes or until sausage slices have some browning.
- 2. Remove from pan and set aside.
- 3. Reduce heat to medium. Add remaining 1½ tablespoons of oil to skillet with the zucchini, onion, and bell pepper.
- 4. Sprinkle with salt, oregano, basil, garlic powder, onion powder, and pepper. Stir. Let cook until the onion is translucent and peppers and zucchini are close to tender, about 5 to 10 minutes.
- 5. Add sausage back to the skillet along with minced garlic. Stir. Cover so everything heats through for 1 to 2 minutes. Taste. Add extra salt if desired. Garnish with chopped fresh basil (optional).
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| It was delicious. |
That's it ***
