It was 9:00 PM and I had just landed in my kitchen after a very long day of work and a late swim practice carpool. I knew there was a package of chicken sausage in the refrigerator and my usual full produce drawer. Four ingredients and 15 minutes later, dinner was served. Nothing fancy, but it was fast, flavorful, and fresh.
- 1 package of fully cooked low-fat chicken sausage
- 2 small zucchini, sliced with a mandoline slicer
- 1 red onion, diced
- 1 T olive oil
Dice onion and saute in oil over medium heat in large skillet (with lid - you’ll use it later) for 3 minutes, until onion starts to soften. While onion cooks, slice sausage into one-inch pieces. Add sausage to onion and cook for 5 minutes, stirring often. Slice zucchini and add on top of sausage and onion in pan. Cover and cook for 3 minutes, allowing zucchini to steam. After 3 minutes, remove lid, mix in zucchini, and cook for 3 to 4 more minutes, until sausage is heated through and zucchini is tender. Serve with rice.
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