Summer Squash With Potatoes and Sausage

Total Time
22mins
Prep 7 mins
Cook 15 mins

I was hungry last night and had these ingredients on hand. I decided to mix them and see what would happen. This was so good, I'd make it again (reheated leftovers were a good lunch today, too). And it's inexpensive when the veggies are in season. It's versatile and forgiving - ingredients can be substituted easily. This would also be a nice meat-free dish without the sausage. Quite filling on its own.

Ingredients Nutrition

  • 3 squash, sliced into rounds (I used 2 zucchini, 1 yellow or crookneck)
  • 15 ounces diced canned potatoes, drained
  • 13 cup light caesar salad dressing
  • 14 teaspoon fresh cracked pepper
  • 12 teaspoon italian seasoning (optional)
  • 4 ounces summer sausage, cut into 1/4-inch thick rounds, then cut in half (I used Hillshire Farms)
  • 13 cup feta cheese, crumbled

Directions

  1. Pour drained potatoes into non-stick skillet over medium heat.
  2. Add squash rounds, Caesar dressing and spices.
  3. Cover and cook until veggies are softened. Add more dressing if desired.
  4. Add sausage and heat through.
  5. Serve and top with feta cheese.