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
- Heat oven to 350 deg. Place polenta on a nonstick foil-lined baking sheet. Bake 20 min. or until browned.
- 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.
- For each serving, top polenta with sausage mixture. Makes 6 servings.
- 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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