Skillet Sausage and Zucchini with Marinara Sauce
and salad
Ingredients
- Zucchini - 1 lb, large cubes
- Garlic - 4 cloves, chopped
- Oil, cooking - 1 Tbsp
- Sausage, Italian and raw - 12 oz (use mild or spicy)
- Italian seasoning - 1 tsp
- Red pepper flakes (opt) - 1/4 tsp
- Tomato paste - 2 Tbsp
- Tomato puree (14 oz / 397 g) - 2 cans
- Shallots - 1 clove, diced
- Lemon juice - 1 Tbsp
- Honey - 1/2 tsp
- Mustard, Dijon - 1/4 tsp
- Oil, olive - 2 1/2 Tbsp
- Oranges - 1, segments
- Greens, bitter - 2 oz (use any combination of bitter greens like escarole or radicchio; or just use all baby spinach)
- Baby spinach - 4 oz
- Sunflower seeds - 1/4 cup
Nutrition Facts
Prep
- Zucchini / Garlic / Shallots - Prep as directed. Store separately. (Can be done up to 5 days ahead)
- Make vinaigrette - Whisk together shallots, lemon juice, honey, and mustard. Add olive oil while whisking. (Can be done up to 5 days ahead)
- Oranges / Greens - Slice oranges into segments. If using bitter greens, tear or chop them into bite-sized pieces.
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Make
- Heat a Dutch oven or very large skillet with cooking oil over medium heat. Add sausage to heated oil and cook, breaking sausage apart, until browned and cooked through, 8 to 10 minutes. Drain off any excess oil.
- Add zucchini and cook for 2 to 3 minutes to get zucchini started cooking.
- Add garlic, Italian seasoning, red pepper flakes, and tomato paste, stirring to combine.
- Add tomato puree and stir well to combine. Reduce heat to low-medium to prevent the sauce from boiling. Cover and let sauce simmer until zucchini is very tender, 8 to 10 minutes more. (Note: You’ll want this to thicken up, so if the sauce has a lot of liquid, leave it to simmer uncovered so it reduces.)
- Taste sauce and season with some salt and pepper.
- Toss together bitter greens (if using), baby spinach, oranges, and sunflower seeds. Add vinaigrette until dressed to your liking.
- Serve sausage and zucchini with salad on the side. Enjoy!
Nutrition Facts
Reviews
Ratings
Most Helpful
Definitely tasty but a little odd when translated to paleo, it kind of just seems like I'm eating meat sauce with a fork. If I were to make again I would probably try to do slices of zucchini and bake it
1 Helpful57 reviews
Everyone loved it! I made a few modification though. I used up an open jar of Classico spicy red pepper sauce and add pureed tomatoes for the sauce. We love mushrooms and olives in all Italian dishes so added those as well. Next time I'll add fresh sliced mozzarella too. The salad was a hit too. All around excellent meal! Toddler and kid approved!
0 HelpfulGreat as a meat sauce. Not great as a main. But very tasty pasta sauce! Just made as a veggie version. Really tasty! Will def do again.
0 Helpful