Friday, July 10, 2009

Zucchini Parmesan Sausage Skillet

This is one of my favorite dishes of the summer because all the vegetables are so fresh and delicious. If you want to make it a side or just want a good vegetarian meal, leave out the sausage. It would also be good served over some pasta. You can also use eggplant in the place of the zucchini.

1 red/green pepper, chopped
1 onion, chopped
2 zucchini (or yellow squash) (1 lb.), thinly sliced
4 large mushrooms, sliced
1 can diced tomatoes or fresh tomatoes, diced OR 1/2 cup spaghetti sauce
3/4 cup Mozzarella Cheese
2 Tbsp. Parmesan Cheese
2-4 cloves garlic, minced
1/2 pound Italian Sausage (you can leave this out)
Italian Seasoning, if desired

Cook the Italian Sausage, pepper, onion, and mushrooms in a large nonstick skillet sprayed with cooking spray on medium heat. Add the garlic as well. Let cook until meat is browned (about 5-8 minutes). Add the zucchini, and cook for about 3 minutes.
Stir in the tomatoes or spaghetti sauce, and cover. You will want to add your Italian seasonings at this point, if desired. (if you're using the tomatoes, you will want the seasonings!) Cook on medium heat for about 8-10 minutes.
Sprinkle with the cheeses and cover until they melt.
Serve with some garlic bread and a large greeny salad.

My review: I threw all this together last summer because it was all the veggies I had in my fridge, and they needed to be used. It turned out to be one of my favorite summer meals, with such a good natural flavor. Sometimes, I will use it as spaghetti sauce, and put it over some spaghetti noodles or angel hair pasta.