A yumola go-to for this busy season of joy:
(serves 6)
1 lb. Italian chicken sausage (or any sausage you like)
2 T. EVOO, divided
1/2 cup sweet* white onion, diced
3 cloves of garlic, minced
2 t. of dried oregano, or 3 t. fresh*
3 cups sliced zucchini (1/2" thick)
1 can (14 oz.) fire-roasted* diced tomatoes
1/2 t. freshly ground pepper
1/4 cup chopped pitted Kalamata olives
8 oz. crumbled Mediterranean flavored* feta cheese
1 T. butter
1/4 cup Panko* breadcrumbs
Preheat oven to 350. Brown sausage in 1 T. oil, crumble, and drain. In another large skillet, saute onions, garlic, and oregano in remaining oil for 2 mins. Add zucchini and saute 1 min. Add tomatoes, pepper, olives, and sausage. Stir to mix thoroughly. Remove from heat and spoon into a 1&1/2 qt. casserole dish. Sprinkle cheese on top. Melt butter in a small skillet, and add Panko breadcrumbs. Cook until toasted. Sprinkle on top of casserole. Bake, uncovered, 10 mins. or until topping is golden brown, and veggies are tender. Serve with a Caesar salad, and warm garlic bread.
"Get in the habit of building up those around you".
And, have a BLAST today!!!
Love,
MM
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