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Sausage and Summer Squash
Ingredients
-
1/3
- 1/2
cup bottled Italian salad dressing
-
2
cloves garlic, minced
-
12
ounces cooked Polish sausage links, halved lengthwise, sliced diagonally
-
3
small yellow summer squash and/or zucchini, quartered lengthwise
-
4
wedges Italian flat bread, split
-
1/4
cup sliced green onions
-
Fresh oregano leaves
-
1/4
cup coarsely shredded Parmesan cheese (optional)
Directions
1. Preheat broiler. In small bowl combine dressing and garlic. 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.
2. Meanwhile, place bread on broiler pan; brush with 1 tablespoon of the dressing mixture. Broil 3 to 4 inches from the heat for 1 to 2 minutes, until lightly toasted.
3. Serve sausage and squash with toasted bread. Drizzle remaining dressing; sprinkle green onions and oregano. Pass Parmesan cheese. Serves 4.
Nutrition Facts
(Sausage and Summer Squash)
- Servings Per Recipe 4,
- Calories 412,
- Protein (gm) 15,
- Carbohydrate (gm) 19,
- Fat, total (gm) 31,
- Cholesterol (mg) 62,
- Saturated fat (gm) 10,
- Monosaturated fat (gm) 13,
- Polyunsaturated fat (gm) 5,
- Dietary Fiber, total (gm) 1,
- Sugar, total (gm) 2,
- Vitamin A (IU) 146,
- Vitamin C (mg) 8,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 3,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 20,
- Cobalamin (Vit. B12) (µg) 1,
- Sodium (mg) 1182,
- Potassium (mg) 357,
- Calcium (DV %) 71,
- Iron (DV %) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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