Happy Saturday, friends. I’m clueless how Friday got away from me! Glad I had this one written up and pretty much ready to go–and that Windows 7 recovers EVERYTHING when one lets the battery run out on the laptop.
Chances are this recipe already exists. Here is a version I threw together one Friday night when I wasn’t in the mood for what hubby and my younger son were eating (ground beef with sauteed onions and zucchini stirred together with white rice and a little Parmesan cheese). I had reserved some of the zucchini/onion mixture and had leftover peas in the fridge.
The following ingredients cook into a hearty meal for one. Leftovers are sure to taste better the next day but, uh, I ate everything rather than test my theory, lol. (Maybe next time).
You will need:
1 large sweet Italian sausage link
1 large onion (chopped)
1 medium zucchini (chopped or sliced thinly and pieces quartered)
¼ lb frozen peas
canola or olive oil
seasoned bread crumbs
grated Parmesan cheese (optional)
Poke holes in sausage with fork. Put in a pot and cover with water. Bring to a boil. Lower heat to medium and cook until sausage is close to fully cooked. (You could skip this step, but much of the fat and salt will boil out this way.) Remove sausage from pot and set aside. Allow sausage to cool a little then slice into medallions (about 3/8-inch thick).
Sautee about 2/3 of the chopped onion and all the zucchini to just under desired tenderness in a medium or large frying pan (non-stick preferred by me. Cast iron works well too.) Season with salt, pepper and/or Adobo to your taste. Remove from pan and set aside.
In a separate fry pan, heat oil over medium heat. Sauté the remaining onions until translucent and tender. Add frozen peas. Lower heat to medium-low, stirring peas until tender. Turn off heat. Sprinkle liberally with bread crumbs (and cheese, if desired). Cover tightly for several minutes.
Add a little oil to the same fry pan where you sautéed the onions and zucchini. When the oil is hot, brown the sausage medallions (about five minutes either side, or desired color/doneness is reached). Stir in the onions, zucchini and peas. Heat through. Serve as is or over pasta or rice. Makes for a hearty sandwich too.
Here is how it looks. I happen to love the different shades of green against the white plate.
Note: Grilled chicken breast, shrimp and beef strips work well in place of the sausage. Experiment and have some fun! (BTW, the veggies and sausage can be cooked a day ahead and stirred together last minute for an even quicker meal. I’d probably make the entire dish though, and just reheat–gives all those flavors a chance to really meld together.)
In other JA news, hubby and I are celebrating wedding anniversary SEVENTEEN (!) tomorrow. (How did THAT much time slip by?) In honor of the day we tied the knot, I am re-running a recently-written post on commitment. Would love for you to stop in and say, ‘Hi!’ (You could also let me know if you tried this recipe. )
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Thanks for stopping by and enjoy your day,