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Sausage and Summer Squash

Makes: 4 servings
Start to Finish 20 mins
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 (g) 20,
  • Cobalamin (Vit. B12) (g) 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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