Here's a quick skillet meal to keep handy for those times when you have zucchini running out your ears! I know in a few months I will look back and think I was insane for buying the zucchini to make this dish when I will have so many I don't know what to do with them, but I couldn't resist! It was quick, healthy and the taste reminded me of summer. Enjoy :)
SAUSAGE ZUCCHINI SKILLET
1 pound Italian turkey sausage links, casings removed or 1 lb ground turkey sausage
2 zucchini, chopped
1 large sweet onion, chopped
2 garlic cloves, minced
1 can (14-1/2 ounces) diced tomatoes, undrained (I used crushed)
1/4 teaspoon pepper
2 cups hot cooked rice
In a large nonstick skillet coated with cooking spray, combine the sausage, zucchini and onion; cook and stir over medium heat for 4 minutes or until meat is no longer pink. Add garlic; cook 1 minute longer. Stir in tomatoes and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until liquid is evaporated. Serve with rice.
*I like my zucchini crisp-tender, so I waited until the sausage was almost cooked through and then added the zucchini.