Ingredients
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1 pound spicy ground sausage
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1 tablespoon sausage drippings
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1 green bell pepper, chopped
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½ white onion, chopped
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2 cloves garlic, minced
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1 tablespoon olive oil
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2 zucchini, halved lengthwise and sliced
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3 yellow squash, halved lengthwise and sliced
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1 (14.5 ounce) can diced tomatoes
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1 tablespoon Italian seasoning
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salt and ground black pepper to taste
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1 cup shredded Cheddar cheese
Directions
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Preheat oven to 350 degrees F (175 degrees C).
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Cook and stir sausage in a large skillet over medium heat until sausage is crumbly and no longer pink, about 10 minutes; drain excess grease, reserving 1 tablespoon of the pan drippings. Transfer drained sausage to a large bowl and set aside. Cook and stir green bell pepper, onion, and garlic in the pan drippings until green pepper is soft, about 8 minutes; transfer to bowl containing sausage.
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Swirl olive oil in the hot skillet and cook and stir zucchini and yellow squash in hot oil until slightly softened, about 8 minutes; stir in tomatoes and Italian seasoning. Season with salt and black pepper. Bring the mixture to a boil and simmer until squash are tender, 10 to 15 more minutes.
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Stir sausage and vegetables into skillet, raise heat to high, and bring mixture to a boil. Reduce heat to medium and cook, stirring often, until the liquid has reduced, about 15 minutes. Spread the mixture into a 9x13-inch baking dish and sprinkle Cheddar cheese over the top.
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Bake in the preheated oven until the mixture is bubbly and the cheese has melted and begun to brown, 25 to 30 minutes.
Cook's Note:
After removing everything at the end, I sometimes strain all of the liquid, reserving it for other recipes, such as using it in beef stew, or as the liquid in a slow-cooker pork tenderloin.
Nutrition Facts (per serving)
315 | Calories |
22g | Fat |
11g | Carbs |
18g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Calories 315 | |
% Daily Value * | |
Total Fat 22g | 29% |
Saturated Fat 9g | 46% |
Cholesterol 61mg | 20% |
Sodium 711mg | 31% |
Total Carbohydrate 11g | 4% |
Dietary Fiber 4g | 13% |
Total Sugars 3g | |
Protein 18g | 35% |
Vitamin C 38mg | 43% |
Calcium 215mg | 17% |
Iron 4mg | 19% |
Potassium 636mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.