Thursday, August 26, 2010

Italian Sausage & Zucchini Stir-fry

Here is another zucchini recipe we enjoyed often in years gone by. I will be making this again soon!


1 pound sweet Italian sausage
1 small onion, sliced
2 cups chopped seeded tomatoes
4 cups unpeeled zucchini, cut in julienne (matchstick) strips
1 tsp. lemon juice
1/4 tsp. salt
1/4 tsp. hot pepper sauce
1/4 tsp. oregano
Parmesan cheese for topping

Slice the sausages 1/4 inch thick. Brown the sausage slices in a large skillet or wok. When sausage is nearly done, add onion. Cook and stir until sausage is cooked through; drain off any fat.

Add vegetables and seasonings; cook, uncovered, stirring frequently, for about 5 to 10 minutes or until zucchini is cooked as you like it. Sprinkle with Parmesan before serving, or pass it at the table so it can be added to taste.


  1. We love zucchini stir frys and i can't wait to try this recipe. thanks so much for sharing.

  2. Since the camper was so warm on Sunday, I tried the stuffed zucchini recipe and wrapped the halves and put them on the grill outside. This turned out very good, but since I didn't use sausage, I need to work on the spices a little. Seemed a little bland to me. We will try this again real soon.

    See ya Weds., have a great week.

  3. Hi all,

    Thanks for stopping by and leaving such nice comments!

    Mrs. D, I thought it was a bit bland too. I think the spices could easily be increased without a problem. I tried mashing the zucchini pulp (which is what the original recipe said to do) and that really messed up the texture of the stuffing. Next time, I will chop it. Using ground beef instead of pork might make it more flavorful, too.

    Did you try the zucchini crisps? We love those!

  4. Nope, didn't try the crisps yet. For the stuffed zucchini also I didn't remove all the squash out of the shell. I just left it intact and took out the seeds which in this particular zucchini were quite large... that left enough room to stuff with the stuffing mixture. I then wrapped them and put them on the grill. Even though they were a little bland, with some more herbs and spices they would be very tasty and super simple to make. ***Zucchini boats :)

    Doing them on the grill this way kept the heat out of the kitchen *yea* and pricking the bottom through the foil and skin drained a lot of the water that usually comes out of the squash when it is cooked.

    I am going to try those zucchini bars... I think I'll try them with apple juice for a Mr. D variety and maybe a little less sugar for a me variety. I also have some frozen banana I might try making them with a little of that too.

    I'll let you know how they come out.

    Hope you have a great day.

  5. Hi again Mrs. D --

    As you see, I am a little slow in responding to comments these days. Not sure why... just can't seem to get out of my own way.

    Thanks for the helpful hints on making the stuffed zucchini on the grill. Sounds like a great cooking option.

    As for the zucchini bars, yes, I always cut down the sugar when I make them (or any similar recipe where the sugar just seems too much). Especially when there's a frosting too! And I bet these would be good with banana added, too, as you were thinking of doing.

    Hope you have had a great day!


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