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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 and sliced diagonally
- 3 small yellow summer squash and/or zucchini, quartered lengthwise
- 4 wedges Italian flatbread, split
- 1/4 cup sliced green onions
- Fresh oregano leaves
- 1/4 cup coarsely shredded Parmesan cheese (optional)
Directions
1. Preheat broiler. In a small bowl combine salad dressing and garlic. In an 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 with remaining dressing; sprinkle with green onions and oregano. If desired, pass Parmesan cheese.
Nutrition Facts
(Sausage and Summer Squash)
- Servings Per Recipe 4,
- cal. (kcal) 412,
- Fat, total (g) 31,
- chol. (mg) 62,
- sat. fat (g) 10,
- carb. (g) 19,
- Monosaturated fat (g) 13,
- Polyunsaturated fat (g) 5,
- fiber (g) 1,
- sugar (g) 2,
- pro. (g) 15,
- vit. A (IU) 146,
- vit. 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 (mg) 71,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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