I’ve been trying to cut down on meat and double and triple up the veggies at dinner lately and as I’m sure lots of you have experienced – it can be a little tricky. I made a zucchini recipe tonight as our main dish (not the one pictured above, but very similar) and 2 of my kids asked for seconds and my super super SUPER picky eater fussed for a few minutes but after trying the first bite finished in about 5 minutes! Here’s what we did:
Mild Italian Sausage links – chopped up and fried. Set aside.
4 diced green and yellow squash. I sliced about 1/2 inch thick, then cut those rounds into 4ths (triangle chunks).
Heat 1 Tbs olive oil to med. high and toss in zucchini chunks. Lightly pepper and garlic salt.
Roast until just starting to crisp on the outside, and barely softened – NOT mushy.
Add back the Italian Sausage chunks and fry another minute or two.
I served with a bit of crumbled feta on top and rice pilaf on the side.
If you grow a garden, you’ll most likely end up with squash coming out your ears in a few months here – so don’t let it go to waste!