20 Minute Skillet Sausage & Zucchini
Use your favourite absolutely cooked sausage. I decide upon Applegate Chicken Sausage (the only from the refrigerated case and now not the frozen phase) because their aspect listing is exquisite and I’ve in no way tried one among their sorts that I didn’t like.
- 2 1/2 tbsp olive or avocado oil
- 4 fully cooked sausages, sliced into circles 1/4 inch thick
- 2 medium zucchini, cubed
- 1 onion, cut into 3/4 inch pieces (close to same size as zucchini)
- 1 bell pepper, any color, cut into 3/4 inch pieces (close to same size as zucchini)
- 1/2 tsp salt
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp pepper
- 1 tsp garlic, minced
OPTIONAL: FRESH BASIL FOR GARNISH
Heat 1 tablespoon of olive 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. Remove from pan and set aside.
Reduce heat to medium. Add remaining 1 1/2 tablespoons of oil to skillet with the zucchini, onion, and bell pepper. 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 minutes.
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).
view full recipe at thewholecook
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