This week’s 15 Minute Supper recipe was a complete experiment. I had a zucchini and some sausage I wanted to use…and not a lot of time.
The “not a lot of time” thing seems to be happening quite a bit at dinner time. I know I’m not alone in this. Between picking one daughter up from play practice every evening at 6 to driving other kids to karate and piano and scouts…it all seems to happen right around dinner time, and I seem to be forever rushing to get something on the table.
So, I experimented with a few ingredients that I love, hoping that we’d be able to stomach my creation (because I certainly didn’t have any extra time to make something else…It was either this or peanut butter and honey sandwiches).
Luckily, zucchini cooks up super fast (it’s hard to get it “just right” and not over-cook it) and – even MORE lucky – everyone ate it. Yes, even the peppers and zucchini!
Next time, I might try mixing this sausage and zucchini with pasta. I think the natural flavors of the sausage will be all the pasta needs. That and a few sprinkles of Parmesan cheese.
Back to experimenting!
- 1 lb sausage (any kind – I used Italian sausage, but either a mild or a spicy sausage would work)
- 1 package refrigerated biscuits OR your favorite recipe (if you use your own from-scratch recipe I’m guessing it will take more than 15 minutes)
- 1-2 zucchini, sliced
- ½ cup red, orange, or yellow peppers, sliced thin
- ½ cup onion, sliced
- 2 teaspoons garlic
- 2 teaspoons Italian seasoning
- Salt and pepper, to taste
- Sliced provolone cheese (one per biscuit)
- Bake biscuits according to package directions (mine took just under 15 minutes, so it was perfect!).
- Crumble and cook sausage in a large sauce pan until cooked through. Drain, remove from pan, and set aside.
- Add the onions, garlic, and peppers to the same pan (there will be just the right amount of sausage grease in the pan to saute the veggies perfectly). Cook, stirring, for about 2-3 minutes, until they start to soften a little, then add the zucchini and saute until the zucchini is soft and just starting to become transparent. Turn off the heat and add the sausage back to the pan, along with the Italian seasoning and salt and pepper. Stir.
- Cut each biscuit in half and add a slice of cheese. Place a heaping scoop of the sausage-biscuit mixture to each biscuit.
These biscuits have a tendency to be a little on the messy side, kind of like sloppy joes. Either enjoy the messiness or eat it open-faced on a plate. Or add it to pasta. That’s totally what I’m trying next. Yum!
Need more quick 15 minute recipe ideas? Check out these other great #15MinuteSuppers!
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- Hummus Pita Pizzas by Home Cooking Memories
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Now here is a combo I’d like to try on the grill – the zukes, the sausage and the biscuits, too – all with that yummy smoky flavor! Wow!
Sandra VanHoey says
I love making things with the mild peppers so I am sure I would love this. Sometimes, we just sautee a pan full of a bunch of veggies like this and have them just like that with zucchini, yellow squash, cauliflower and more things in it. So good!
Saundra @ FamishedFish says
Such a bright and healthy way to devour zucchini and biscuits! Thanks for sharing :-)
Haha! I agree! Biscuits are yummy. :)
Liz @ Liz on Call says
These look great. And anything on a biscuit is better!
Wendy | Around My Family Table says
The peppers and zucchini make it so colorful! I’ll have to try it with pasta too- yum!
I’ll have to try that! I grew up with zucchini in the garden. We ate it all the time, but my #1 favorite way to eat zucchini will always be zucchini bread!
Jennifer Sikora says
This sounds really good. I found out I like Zuchinni chunked up and cooked with my potatoes — they are simply amazing :) I really like the look of your dish. It makes me want to gobble it up!