If you’re like me, and have an abundance of summer squash in your garden, or you are simply looking for something easy and tasty to make for dinner, then give this recipe a try. The first time I made it, I was amazed that a few simple ingredients could produce such a flavorful meal.

(Serves 4)

Ingredients
1 package of your favorite Italian sausage links (hot or mild, or both!)
1/2 cup sliced onion (or more, if desired)
1-2 small zucchini, sliced
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1 (14.5 ounce) can of diced tomatoes with Italian seasoning, with liquid (I prefer the taste of Del Monte Diced Tomatoes with Basil, Garlic, & Oregano to other brands)
1-2 cloves of garlic

Place the sausage and about ¼ cup of water in a large stainless steel skillet, over medium heat, and cover with a lid. This will allow the sausage to steam for a few minutes and help the cooking process along. (Note: I don’t recommend using a non-stick pan because that will discourage the lovely “brown bits” to form on the bottom of the pan as the sausage is cooking.)  Once the water in the pan evaporates and sausage starts to sizzle, remove the lid to brown the sausage.   Be sure to turn the sausage frequently and watch the heat closely; you want a nice brown crust to form on the sausage (some of which will stick to the pan), but you don’t want the pan to burn. You may need to turn the heat to low to prevent this. If you notice that the pan is starting brown too much, here’s a tip – add 1-2 tablespoons of water to the pan to “deglaze” it. Please be careful when doing this, because the water will create quite a bit of steam, and will likely cause some of the grease in the pan to pop out, so quickly add the water and then take a big step back and wait for 5-10 seconds. When the sputtering sounds subside, then you can return to pan and run a flat spatula around the bottom of the pan to loosen-up any brown bits that are still stuck to the pan. Leave any remaining liquid in the pan while you continue to cook the sausage. When the sausage is cooked, remove it from the pan and place it on a plate or bowl lined with paper towels.

Add the onions to the same pan that you cooked the sausage in and sauté for a minute or two. If you used really lean sausage, then you may need to add about a tablespoon of olive oil to the pan before adding the onions. Then add the zucchini and yellow squash and sauté for another minute or two. Add the diced tomatoes to the pan, with the liquid, and then press the garlic into the pan using a garlic press (if you don’t have a garlic press, you can mince the garlic cloves instead). Now here’s where those yummy brown bits come in. The liquid from the diced tomatoes will start to deglaze the pan (assuming that you didn’t have to perform an emergency-deglaze while you were cooking the sausage) and all of those browned sausage bits will be released from the pan and be combined with the other ingredients to form a delectable sauce. Grab your spatula again and run it around the bottom of the pan to make sure you scrape up all of the brown bits. Return the sausage to the pan, then cover the pan and reduce the heat to low, and simmer for 10-15 minutes. That’s all there is to it!

This recipe is very adaptable, so you can suit it to your taste. Try adding a splash or two of red wine, some bell pepper strips, crushed red peppers, or some fresh herbs. You can also serve it over rice or pasta, or with a fresh piece of crusty French bread. Enjoy!