Sausage Zucchini Skillet
Source of Recipe
from tangeeo via rdj
This recipe came from a local publication called The Graphic in 1977. My
mother decided to plant zucchini and had no idea what to do with it
until she saw this recipe. I was a senior in high school and she wore us
out with "her " garden. Then she wore us out with this, but I still make
it when I plant my own zucchini or I find good zucchini in the store.
Sausage Zucchini Skillet
3 small or 2 med. zucchini
1 pound breakfast sausage (i use Bob Evan's hot)
1 med. onion, chopped
1/2 cup green pepper, chopped OR
1/4 cup jalapeno, finely chopped
1 cup chopped carrot
24 ounces crushed tomatoes, or
...2, 12 ounce cans of stewed tomatoes
shredded Cheddar cheese
Brown and crumble sausage (I use my wok). Clean, cut off ends, cut
down the middle and slice zucchini. When sausage is almost half done add
zucchini, carrot, onion and green pepper or jalapeno and cook until
sausage is done. Dump tomatoes into pan, bring mixture to a boil and
lower heat. Simmer until mixture starts to thicken and vegetables are
tender but not mushy.
Serve over rice or alone and top with shredded cheddar cheese.
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