Prep 10 mins
Cook 30 mins
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.
- 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
- 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.
- 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.
Oh goodness me, this was excellent! I used pork sausage, and my own home-made tomato sauce, which I generally have a supply of in fridge and/or freezer. Cooked the sausage gently, added zucchini and cooked together for a moment or so and added the sauce and let the lot simmer away to itself. Served with penne pasta and fresh parmesan. Excellente! Simple and satisfying, thanks for a lovely recipe! Made for PAC Orphanage Spring 2008