Sausage and Summer Squash

This recipe is from the July 2008 issue of Better Homes and Gardens magazine.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 1⁄2 cup  bottled  Italian salad dressing
• 2  garlic cloves, minced
• 12  ounces  cooked Polish sausage, halved lengthwise, sliced diagonally
• 3  small  summer squash, quartered lengthwise
• 4  pieces  italian  flat bread, wedges, split
• 1⁄4 cup  sliced green onion
•  fresh oregano leaves
• 1⁄4 cup  coarsely shredded parmesan cheese (optional)

Directions

1. Preheat broiler.
2. In a small bowl combine dressing and garlic.
3. In extra-large skillet cook sausage and squash in 2 tablespoons of the dressing mixture for 8 to 10 minutes or until sausage is heated through and squash is almost tender, stirring occasionally.
4. Meanwhile, place bread on broiler pan; brush with 1 tablespoon of the dressing mixture.
5. Broil 3 to 4 inches from heat for 1 to 2 minutes, until lightly toasted.
6. Serve sausage and squash with toasted bread.
7. Drizzle remaining dressing; sprinkle green onions and oregano.
8. Pass Parmesan cheese.