Spicy Italian sausage and zucchini slow cooked in tomato sauce.

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Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat a skillet over medium heat. Cook sausages in hot skillet, turning regularly, until no longer pink in the center, about 10 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Transfer to a cutting board and slice.

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  • Heat olive oil in a separate skillet over medium heat. Cook and stir onion, bell pepper, and garlic in hot oil until tender, about 5 minutes; season with red pepper flakes, salt, and pepper and cook 1 minute more. Add sliced sausage, crushed tomatoes, and sliced zucchini; bring to a boil, reduce heat to low, and continue cooking until the zucchini is tender, about 10 minutes.

Nutrition Facts

190 calories; protein 10.2g; carbohydrates 11.5g; fat 12.2g; cholesterol 30.5mg; sodium 789.7mg. Full Nutrition
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Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/12/2016
My husband loved this dish. Made it with Johnsonville hot Italian sausage and used 1/2 the recommended red pepper seeds. It was plenty spicy. We served it over TX shaped pasta which gave it a regional flavor. Read More
(1)

Most helpful critical review

Rating: 3 stars
12/29/2015
Evelyn's Spicy Italian Sausage & Zucchini Haiku: "It's a head-scratcher. Not quite sure how to eat this cuz it's so saucy." I made this as written and b/c it was so liquid-ey I regretted not having pasta made to serve this on top of. Description refers to it as "slow-cooked" but the directions don't indicate it as such. Oh I guess I made one change - I saw no reason to dirty a separate skillet and cooked the veggies in the same pan that I'd browned the sausages in. Read More
7 Ratings
  • 5 star values: 1
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
03/12/2016
My husband loved this dish. Made it with Johnsonville hot Italian sausage and used 1/2 the recommended red pepper seeds. It was plenty spicy. We served it over TX shaped pasta which gave it a regional flavor. Read More
(1)
Rating: 4 stars
02/07/2017
I made it per the recipe except I left out the red pepper flakes because I thought the hot sausage was enough 'heat'. My wife and I enjoyed it very much. I will definitely make it again may use an Italian seasoned crushed tomatoes next time. Thanks Evelyn. Read More
Rating: 4 stars
02/08/2020
Yummy! I served this over some rice. I used sliced mushroom and celery instead of bell pepper and I used chopped jalapeno instead of red pepper flakes. It was still spicy enough. I will make this again. Read More
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Rating: 3 stars
12/29/2015
Evelyn's Spicy Italian Sausage & Zucchini Haiku: "It's a head-scratcher. Not quite sure how to eat this cuz it's so saucy." I made this as written and b/c it was so liquid-ey I regretted not having pasta made to serve this on top of. Description refers to it as "slow-cooked" but the directions don't indicate it as such. Oh I guess I made one change - I saw no reason to dirty a separate skillet and cooked the veggies in the same pan that I'd browned the sausages in. Read More
Rating: 4 stars
08/19/2019
Why can’t I print this recipe? Read More
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