California Central Coast Recipes

Sausage with Zucchini and Roma Tomatoes

Sausage with Zucchini and Roma Tomatoes is a hardy late summer entree you can throw together quickly and easily expand for any crowd size. It also includes onions and red pepper. Around our house, we refer to it just as "Skillet Roma" because I make this in a large skillet. Serve it like a stew with with a loaf of crusty bread.

Its got the best of "Mama-cooking flavors and aromas!" It's the perfect showcase for your end of summer vegetables and herbs --Roma tomatoes, onions, red peppers, zucchini and oregano, lovingly sauteed together with hearty Italian sausage. ©2016, Sausage with Zucchini and Roma Tomatoes
Preparation time: 30 minutes
Cooking time: 30 minutes
re-calculate ingredients for:


2 Tablespoons Extra virgin Olive oil
1 pound Italian Sausage , cut 1/2 inch pieces
2 medium Onions , peeled halved and thinly sliced
Extra virgin Olive Oil , as needed
3/4 large Red Bell Pepper , cleaned and diced
4 Cups Roma Tomatoes , diced
1/2 to 3/4 teaspoons Dried Oregano or
1 to 2 Tablespoons Fresh Oregano , chopped
3 cups Zucchini , sliced length-wise in half and then cut into 1/2 inch pieces
Salt and Pepper to taste

Dry White wine

Preparation Directions.

1 Cut the sausage into pieces. Add 1-2 tablespoons olive oil to a large skillet and heat over medium heat. When pan is hot, add in sausage pieces. Turn down heat a bit and cover skillet (to control grease splashes and better cooking)and brown sausage, stirring occasionally.

2 When the sausage pieces are browned, remove sausage from pan with a slotted spoon and set aside. Drain off the grease in the skillet and discard.

3 Add in a little more olive oil and heat pan over medium heat. Add in the onions, separating the strands and sections with your fingers as you add them in. Stir mixture well to disburse evenly. Let cook until lightly golden and softened.

4 Add in the diced red pepper pieces and continue to saute. Sprinkle in some salt and pepper to taste. Stir well and continue to cook.

5 Add in the diced Roma tomatoes and continue to saute. Stirring occasionally. Add in the oregano and stir to distribute well.

6 Add in the browned sausage and stir well to disburse throughout the vegetable mixture. Let the mixture cook to develop a nice tomato sauce consistency while still slightly maintaining the shapes of the tomato dice.

7 Correct seasonings to personal taste. If sauce seems dry, add a little white wine to the sauce and stir well.

8 Add in the zucchini pieces and continue to simmer, stirring occasionally. Do not over-cook the zucchini. You want a little crunch to your sauce texture.

9 When the sauce mixture is just right, remove from heat and serve on dinner plates or in a large serving bowl for family-style serving at the table.

10 Be sure to serve with a loaf of crusty bread to accompany this delightful end of summer stew.

Wine and Food Pairing and Serving Suggestions.

This dish goes best with a rustic Chianti style wine. Try a young Californian Sangiovese or a Zinfandel.

A tip from Sue!

Save those Parmesan cheese rinds!

Save those Parmesan cheese rinds when you get through with a brick of Parmesan cheese! They can be used to flavor soups deliciously. Store them in the freezer in a plastic bag, and use as needed.

The Parmesan rinds give unbelievable flavor and soul to soups and will turn a bowl of soup into an "entree" worthy of any guest. I generally use about two ounces of Parmesan cheese rinds to a stockpot of soup. Add them in after you've added the liquid and let them cook along with the rest of your soup's ingredients. You won't be sorry!

read more:
Tuscan-Style White Bean Soup with Parmesan Cheese Rind