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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is the best recipe for using up lots of zucchini from your garden. I have yet to meet someone who doesn't like this one! Compliments of my grandma, improved upon by my mother and grandmas low fat version in directions too. Ingredients:
1 lb italian sausage |
3 cups spaghetti sauce (i like prego meat flavored-3 cups =1 jar) |
2 large zucchini, cut into bite sized chunks |
Directions:
1. Squeeze sausage out of casings and brown in a non stick pan. Pour sauce over and add in zucchini chunks, cover and simmer on low for about 1/2-1 hour until tender. Serve with bread for dipping in the sauce. This is good over angel hair pasta too.
2. Low fat version: Sub turkey sausage and 2 cups fresh tomatoes chopped up with italian seasoning and salt and pepper to taste. Add about 1/2 cup of water (depending on how liquidy the tomatoes are) and zucchini, cover and simmer on low until tender. If too watery, allow it to cook down for another 15 minutes on medium until sauce thickens. Sprinkle with a bit of parmesan cheese.
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