Skillet Sausage and Zucchini with Marinara Sauce
and salad

Name: Skillet Sausage and Zucchini with Marinara Sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 lb Zucchini, large cubes; 4 cloves Garlic, chopped; 1 Tbsp Oil, cooking; 12 oz Sausage, Italian and raw (use mild or spicy); 1 tsp Italian seasoning; 1/4 tsp Red pepper flakes (opt); 2 Tbsp Tomato paste; 2 cans Tomato puree (14 oz / 397 g); 1 clove Shallots, diced; 1 Tbsp Lemon juice; 1/2 tsp Honey; 1/4 tsp Mustard, Dijon; 2 1/2 Tbsp Oil, olive; 1 Oranges, segments; 2 oz Greens, bitter (use any combination of bitter greens like escarole or radicchio; or just use all baby spinach); 4 oz Baby spinach; 1/4 cup Sunflower seeds

Active: 30 min Total: 30 min

Original GF Paleo Vegetarian

Skillet Sausage and Zucchini with Marinara Sauce

The sausage and zucchini cook way down in a flavorful (yet simple) marinara sauce for this Italian-inspired meal. Serve it with a fresh green salad on the side.

Ingredients

Metric

Servings:

Skillet Sausage and Zucchini with Simple Marinara:

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

Bitter Lettuce Salad:

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

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!

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