Italian (Turkey) Sausage and Zucchini

sjvandeneynde

The Recipe @ Cooks.com - http://www.cooks.com/rec/view/0,1658,128184-240198,00.html


ITALIAN SAUSAGES AND ZUCCHINI
1 pkg Italian sausage (about 6 links)
1 large or 2 medium onions
1 green or red bell pepper
2-3 small or 1-2 medium zucchini
4 cloves garlic, minced
2-3 tablespoons olive oil
1 tablespoon butter
4-5 fresh basil leaves
3-4 fresh oregano leaves
salt, pepper and garlic powder, to taste

Using kitchen scissors or a sharp knife, slice sausages into halves lengthwise; slice again into quarters. Next, slice across the quarters until you have 3/4 inch chunks.

Peel and chop onion coarsely. Wash, core, and chop pepper. Peel and mince garlic. Wash and chop basil and oregano. Wash and slice unpeeled zucchini into 1/4 inch thick coins or circles.

Heat olive oil in skillet. Sauté sausage over high heat for 10 minutes or so; when they begin to take on color, add onion and pepper, continuing to cook until the vegetables brown slightly. Add garlic and chopped basil and oregano; reduce heat and cook until sausage is done (no longer pink inside).

Using a slotted spoon, remove cooked sausage and vegetables to a serving plate; keep warm. (No need to drain or wash skillet). Melt butter in remaining olive oil in skillet. Sauté zucchini coins over high heat until the edges and a little of the center portion browns; flip each coin and sauté the other side. Sprinkle zucchini with a little salt, pepper, and garlic powder (very lightly) and a pinch of hot pepper.

Return sausage mixture to skillet with cooked zucchini and mix, cooking until evenly heated (1-2 minutes). Be careful not to overcook zucchini (should be browned but still slightly firm and not mushy).

Serve as is or with a sprinkling of Parmesan cheese.

Note: If no fresh herbs are available, substitute 1/4-1/2 teaspoon dried.

Variation: Serve over wide noodles, spaghetti or with Ziti. Dress with a little olive oil and freshly grated Parmesan or Romano cheese and run under the broiler just until cheese melts.

Submitted by: CM



I used Shady Brook Farms Sweet Lean Italian Turkey Sausage, and it came out beautifully. I used Red/Green/Yellow/Orange peppers - and added in mushrooms with the mix.

This obviously isn't the healthiest meal out there. But if you cut down on the oil (you really don't need all of it - just use enough to coat the pan and make sure that there is enough for the zucchini, which there should be), and skip the butter or use less/light butter - it's not terrible - and it's a great change from the usual chicken that I eat 5 times a week.