Sausage and Summer Squash

By Addie

This sausage and veggie toss gets its tangy flavor from a simple-to-make mixture of garlic and Italian dressing. Top with a sprinkling of green onion, oregano, and Parmesan cheese before serving.

Ingredients

• 1/3 to 1/2 cup bottled Italian salad dressing
• 2 cloves garlic, minced
• 12 oz. cooked Polish sausage links, halved lengthwise, sliced diagonally
• 3 small yellow summer squash and/or zucchini, quartered lengthwise
• 4 wedges Italian flat bread, split
• 1/4 cup sliced green onions
• Fresh oregano leaves
• 1/4 cup coarsely shredded Parmesan cheese (optional)

Preparation

Step 1

1. Preheat broiler. In small bowl combine dressing and garlic.

2. In extra-large skillet cook sausage and squash in 2 tablespoons of the dressing mixture for 8 to 10 minutes or until sausage is heated through and squash is almost tender, stirring occasionally.

3. Meanwhile, place bread on broiler pan; brush with 1 tablespoon of the dressing mixture. Broil 3 to 4 inches from the heat for 1 to 2 minutes, until lightly toasted.

4. Serve sausage and squash with toasted bread. Drizzle remaining dressing; sprinkle green onions and oregano. Pass Parmesan cheese. Serves 4.


MY NOTES: This can be served with toasted (or grilled) Italian bread instead of flatbread.