Cassie’s Ruminations

Italian Smoked Sausage and Vegetable Skillet

This is a variation on my chicken bruschetta, just using a pound of smoked sausage instead of chicken. I do prefer the chicken version, but this is a nice change of pace. I made this for lunch today, with leftovers to take to work for lunches.

Italian Smoked Sausage and Vegetable Skillet
Serves 4

1 lb smoked sausage (I use Hillshire Farms)
1 tbsp olive oil
1 tsp garlic powder
1/4 tsp onion powder
3/4 tsp kosher salt, divided
3/4 tsp black pepper, divided
10 oz crimini mushrooms, sliced
5 small zucchini (about 1.25 lbs), sliced into rounds
2 cans (14.5 oz) petite diced tomatoes (I used one regular and one fire roasted)
1 tsp dried basil
1 tsp dried oregano
1 tbsp balsamic vinegar

Heat the oil in a large skillet over medium heat. Add the sausage and brown on both sides, about 5 minutes, flipping halfway through. Scoot the sausage to the edges of the pan and add the mushrooms. Sprinkle with the garlic powder, onion powder, and half of the salt and pepper. Cook for 2-3 minutes or until the mushrooms are just starting to turn tender and release a bit of liquid. Add the zucchini and sprinkle with the rest of the salt and pepper. Stir to combine with the mushrooms and cook for another 2-3 minutes or until just starting to turn tender. Add the tomatoes, basil, oregano, and vinegar, and reduce heat to medium low. Simmer for 10 minutes or until the zucchini and mushrooms are tender. Serve hot.