Ingredients
Main Ingredients
- 2 medium zucchini, cubed Choose fresh, in-season zucchini for the best flavor.
- 4 pieces fully cooked sausages, sliced into circles ¼-inch thick Can substitute with chicken sausage for a lighter version.
- 1 medium onion, cut into ¾ inch pieces Close to the same size as zucchini.
- 1/4 tsp garlic powder
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1 piece bell pepper (any color), cut into ¾-inch pieces
- 1/4 tsp onion powder
- 1/4 tsp pepper
- 2 1/2 tbsp olive or avocado oil For cooking.
- 1/2 tsp salt Adjust to taste.
- 1 tsp garlic, minced
Method
Cooking
- Heat 1 tbsp of olive oil in a skillet over medium-high heat.
- When the oil is hot, add the chopped sausage and sauté, flipping often, for a few minutes until browned. Remove from the pan and set aside.
- Reduce the heat to medium and add the remaining 1 ½ tbsp of oil to the skillet, along with the zucchini, onion, and bell pepper. Sprinkle with oregano, garlic powder, basil, onion powder, pepper, and salt. Stir well.
- Let it cook until the onion is translucent and the peppers and zucchini are nearly tender, about 5 minutes.
- Add the sausage back into the skillet along with the minced garlic. Stir everything together and cover to let it cook for a few more minutes. Taste and adjust the salt if needed.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 15gProtein: 18gFat: 20gSaturated Fat: 5gSodium: 600mgFiber: 3gSugar: 4g
Notes
Serve hot, garnished with fresh basil if desired. Pairs well with crusty bread or cooked rice. To store leftovers, let cool completely and store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave.
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