This simple one-pot-meal is the perfect thing to make during the summer when it’s too hot to turn on the oven. The balance of smokey polish sausage or kielbasa pairs so well with the sweet flavors of fresh summer zucchini and tomatoes. Compari tomatoes (2-3 inches in diameter) are my favorite when garden fresh tomatoes aren’t available. Grape or cherry tomatoes will also work.

Items used to make this recipe:

(affiliate links)

• my super sharp knife https://amzn.to/3frz7zO

• walnut cutting board https://amzn.to/33vDS97

• 14-inch skillet https://amzn.to/3kiLcuQ

Polish Sausage and Zucchini Skillet

makes 4-6 servings

Printable Recipe

Ingredients

• 1 tablespoon olive oil

• 1 pound fully cooked polish sausage or kielbasa, cut into coins

• 2 cups diced yellow onion

• 2 cloves garlic, minced

• 3 cups chopped zucchini (remove seeds if using very large zucchini)

• 3 cups chopped compari tomatoes, cut in quarters (about 5 or 6)

• 1/2 teaspoon dried oregano, crushed in the palm of your.hand

• 1/2 teaspoon kosher salt

• 1/2 teaspoon freshly cracked black pepper

Directions

1. In a very large skillet over medium heat, brown sausage coins in oil until golden brown on both sides; remove from pan and reserve.

2. In the same pan, add diced onions with a pinch of salt and saute until translucent, about 5 minutes.

3. Add minded garlic and stir constantly for 30-60 seconds; immediately add zucchini and continue stirring occasionally until tender (5-10 minutes).

4. Return sausage to the pan and add oregano, salt, and pepper; stir frequently for several minutes to reheat the sausage.

5. Add tomatoes and stir a few more minutes just until the tomatoes start to soften (but not lose their shape); taste and add salt and pepper if needed.

Note

• you can substitute halved grape or cherry tomatoes.