Ingredient of the month: Cream of Chicken Soup

Do you want to be our newest author? Click here!


Sausage Zucchini Skillet

Sorry, no apples in this one, but it is really so good. So I am going to share... plus it's a great way to use up your zucchini from your gardens! And just know, I don't post recipes unless they are REALLY good. It's super healthy, and my husband still ate it. That's how good it is.

Sausage Zucchini Skillet

1 lb Italian turkey sausage links, casings removed (I just used mild Italian pork sausage, 12 oz. and it was super yummy)
2 large zucchini, chopped
1 large sweet onion, chopped
2 garlic cloves, minced
14.5 oz can diced tomatoes, undrained
1/4 tsp pepper
2 c hot cooked rice

1. Crumble sausage into large nonstick skillet coated with cooking spray. Add the zucchini and onion; cook and stir over medium heat for 4 minutes. Add the garlic; cook and stir until meat is no longer pink.
2. Stir in tomatoes and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 4-5 min or until liquid is evaporated. Serve with rice.


1 comment:

Brianne said...

I'm making this tonight! Can't wait! YUM!