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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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For a skillet supper that's hearty enough to satisfy the biggest appetites in your house, try this recipe from Norma Fick. I like to serve this dish with corn bread muffins, reports the Decatur, Illinois cook. Ingredients:
2 small zucchini, cut into 1/8-inch slices |
1 small onion, chopped |
1/2 cup chopped green pepper |
2 tablespoons olive oil |
1 pound johnsonville® polish kielbasa sausage or polish sausage, halved lengthwise and cut into 1/2-inch slices |
1 can (15-1/4 ounces) whole kernel corn, drained |
1 can (8 ounces) tomato sauce |
2 teaspoons italian seasoning |
1/8 teaspoon crushed red pepper flakes |
Directions:
1. In a large skillet, saute the zucchini, onion and green pepper in oil until crisp-tender. Stir in the remaining ingredients; cook until heated through. Yield: 6 servings.
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