Zucchini and Sausage

Zucchini and Sausage is a gluten free, dairy free, whole 30, and ketogenic side dish. This recipe serves 6. For $1.15 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. One serving contains 302 calories, 13g of protein, and 25g of fat. It is brought to you by Gluten Free Home Maker. From preparation to the plate, this recipe takes roughly 45 minutes. If you have salt and pepper, cooking oil, fresh basil, and a few other ingredients on hand, you can make it. 436 people were glad they tried this recipe. All things considered, we decided this recipe deserves a spoonacular score of 51%. This score is solid. Similar recipes are 7 Great Zucchini Pastas Plus Zucchini and Chicken Sausage Penne Pasta, Sausage With Zucchini, and Zucchini Sausage Lasagna.

Servings: 6

Preparation duration: 45 minutes

 

Ingredients:

1 pound bulk sausage (check the label)

1 - 2 Tablespoons sausage grease or high heat oil

2 Tablespoons chopped fresh basil

2 cloves garlic, minced

1 medium onion, chopped

salt and pepper to taste

4 medium-small zucchini, sliced

Equipment:

frying pan

Cooking instruction summary:

In a large skillet cook and crumble the sausage until done.Drain, reserving the fat.Set the sausage aside.Add about 1 tablespoon of the fat or other oil back to the skillet. Add the chopped onion and sauté for a couple of minutes.Add the garlic and sauté another minute.Add another tablespoon of grease or oil if needed, and the zucchini slices and basil. Mix with the onions and garlic and cook on medium-high heat, stirring frequently, for several minutes or until desired tenderness.Stir in the sausage.Add salt and pepper to taste.Recipe from www.glutenfreehomemaker.com

 

Step by step:


1. In a large skillet cook and crumble the sausage until done.

2. Drain, reserving the fat.Set the sausage aside.

3. Add about 1 tablespoon of the fat or other oil back to the skillet.

4. Add the chopped onion and sauté for a couple of minutes.

5. Add the garlic and sauté another minute.

6. Add another tablespoon of grease or oil if needed, and the zucchini slices and basil.

7. Mix with the onions and garlic and cook on medium-high heat, stirring frequently, for several minutes or until desired tenderness.Stir in the sausage.

8. Add salt and pepper to taste.Recipe from www.glutenfreehomemaker.com


Nutrition Information:

Quickview
302k Calories
13g Protein
25g Total Fat
6g Carbs
5% Health Score
Limit These
Calories
302k
15%

Fat
25g
39%

  Saturated Fat
7g
44%

Carbohydrates
6g
2%

  Sugar
4g
5%

Cholesterol
54mg
18%

Sodium
685mg
30%

Get Enough Of These
Protein
13g
27%

Vitamin C
25mg
31%

Vitamin B6
0.48mg
24%

Vitamin B3
4mg
21%

Vitamin B1
0.28mg
18%

Potassium
561mg
16%

Phosphorus
158mg
16%

Manganese
0.28mg
14%

Zinc
2mg
14%

Vitamin B2
0.22mg
13%

Vitamin K
12µg
12%

Vitamin B12
0.64µg
11%

Magnesium
36mg
9%

Folate
36µg
9%

Vitamin B5
0.8mg
8%

Iron
1mg
8%

Vitamin E
1mg
8%

Vitamin A
353IU
7%

Copper
0.13mg
7%

Fiber
1g
7%

Vitamin D
0.98µg
7%

Calcium
35mg
4%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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