Zucchini And Kielbasa
A savory skillet dish combining tender zucchini, flavorful kielbasa, and vibrant vegetables, enhanced with Italian seasoning and a touch of red pepper flakes for a tasty, quick meal.
Ingredients
- 2 small zucchini, sliced into 1/8-inch pieces ⓘ
- 1 small onion, chopped ⓘ
- 1/2 cup chopped green pepper
- 2 tablespoons olive or vegetable oil ⓘ
- 1 pound kielbasa or Polish sausage, halved lengthwise and cut into 1/2-inch slices ⓘ
- 1 (15 1/4 oz.) can whole kernel corn, drained ⓘ
- 1 (8 oz.) can tomato sauce ⓘ
- 2 teaspoons Italian seasoning ⓘ
- 1/8 teaspoon crushed red pepper flakes ⓘ
Instructions
- In a large skillet, sauté the zucchini, onion, and green pepper in oil until crisp and tender.
- Stir in the kielbasa, drained corn, tomato sauce, Italian seasoning, and crushed red pepper flakes.
- Cook until heated through and flavors meld.
Tips & Substitutions
For added flavor, consider using smoked kielbasa for a deeper taste. If zucchini is unavailable, yellow squash can be a great substitute. You can also toss in other vegetables like mushrooms or bell peppers for extra nutrition. Adjust the crushed red pepper flakes to your heat preference. This dish can also be made using vegan recipes by substituting the kielbasa with a plant-based sausage.
Serving Suggestions
Serve this dish warm, garnished with fresh parsley or grated Parmesan cheese for added flavor. It pairs beautifully with Lemon-Pepper Breadsticks or a side salad for a complete meal. For a more substantial dish, serve over cooked rice or quinoa to soak up the delicious sauce.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm in a skillet over medium heat, stirring occasionally until heated through. Alternatively, you can microwave individual portions for about 2 minutes, ensuring to cover the dish to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini And Kielbasa contains roughly 324 calories, with 8g protein, 39g carbohydrates, and 16g fat. It is a good source of vitamin C (17% of the Daily Value), protein (16% of the Daily Value), and dietary fiber (11% of the Daily Value). Note that it is relatively high in sodium, at 558mg per serving (24% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh corn instead of canned?
Absolutely! Fresh corn can be a delightful addition. Simply cut the kernels off the cob and add them to the skillet when you cook the vegetables. This will enhance the dish's flavor and texture, making it even more enjoyable.
Is this recipe suitable for meal prep?
Yes, this dish is great for meal prep. You can make a large batch and portion it out for lunches or dinners throughout the week. Just make sure to store it in airtight containers, and it will keep well in the fridge for several days.
What can I serve with this dish?
This dish pairs well with a variety of sides. A light green salad or roasted vegetables can complement the flavors nicely. Additionally, serving it alongside crusty bread or over pasta can create a hearty meal that satisfies.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).