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    Sausage w/Cannellini Beans and Zucchini


    Source of Recipe


    Susan Nicholson


    Recipe Introduction


    Served over Polenta


    List of Ingredients


    • 1 (16-18 oz) tube refrigerated polenta, cut into 12 rounds
    • 1 tsp olive oil
    • 1 lb sweet Italian sausage, casings removed (I used turkey sausage)
    • 1 small chopped onion
    • 1 (15-19 oz) can rinsed cannellini beans
    • 1 (14-1/2 oz) can diced tomatoes, undrained
    • 2 Tbsp fresh basil leaves, cut into thin strips
    • 4 medium fresh zucchini, halved lengthwise and sliced 14 inch thick.


    Instructions


    1. Heat oven to 350 deg. Place polenta on a nonstick foil-lined baking sheet. Bake 20 min. or until browned.
    2. Meanwhile, heat oil in a large nonstick skillet on medium-high. Add sausage and onion. Cook 5 min., breaking up sausage with a spoon, until no longer pink; drain. Stir in beans, tomatoes and basil; cook 3 min. or until sausage is cooked thoroughly. Add zucchini and cook 3 min. or until mixture is hot.
    3. For each serving, top polenta with sausage mixture. Makes 6 servings.
    4. Per serving: 290 calories, 14 grams protein, 12 grams fat (37% calories from fat), 3.8 grams saturated fat, 32 grams carbs, 22 mgs. cholesterol, 7 grams fiber.
 

 

 

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