Sausage and Summer Squash

Ideal for a light supper, this easy sausage and summer squash main dish recipe can be prepared in less than 30 minutes.

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5 users rated this recipe an average rating of 4.0
Makes:
4 servings
Start to Finish:
20 mins
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Sausage and Summer Squash

Ingredients
1/3
cup bottled Italian salad dressing
2
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
 
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)
    Per serving:
  • 412 kcal cal.,
  • 31 g fat
  • (10 g sat. fat,
  • 5 g polyunsaturated fat,
  • 13 g monounsatured fat),
  • 62 mg chol.,
  • 1182 mg sodium,
  • 19 g carb.,
  • 1 g fiber,
  • 2 g sugar,
  • 15 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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