This one-dish supper was light and summery with several tasty veggies. I made a realization that six months ago, I probably would have thought this dish would be best served on pasta. Tonight, however, we just had it as is and it was tasty and satisfying. The kids ate the sausage and the one or two requisite ‘no-thank you’ bites of zucchini but my husband and I both enjoyed it!
Quick and Easy Summer Squash Skillet
6 links mild Italian sausage (I used an all natural chicken sausage)
1 Tbsp. grapeseed oil
4 cloves garlic, minced
3 Tbsp. fresh oregano, finely chopped
1/2 c. bell pepper, diced (I used a mix of yellow, red, and orange – what was left in the fridge!) 🙂
3 medium zucchinis, halved and sliced
1 pint cherry tomatoes, halved
1/3 c. fresh basil, chopped
Cook sausage according to package directions. Set aside. Slice.
In a large skillet, heat grapeseed oil over medium-high heat. Add garlic and oregano and sauté about 30 seconds. Add bell pepper and zucchini and sauté another 3-5 minutes.
Add sliced sausage, cherry tomatoes, basil, and salt/pepper. Cook for another minute or two until the tomatoes are just tender. Serve immediately.
Husband Rating: 7 out of 10