Sun Dried Tomato Sausage with Chayote Zucchini and Onions
Elevate your weeknight dinner game with this vibrant and hearty Sun Dried Tomato Sausage with Chayote Zucchini and Onions recipe. Featuring savory sausage infused with the bold, tangy flavor of sun-dried tomatoes, this one-pan wonder is paired with the delicate crunch of chayote squash, tender zucchini, and sweet caramelized onions for a stunning medley of textures and flavors. Seasoned to perfection with garlic, olive oil, and a touch of optional chili flakes for a subtle kick, this dish is as nutritious as it is satisfying. Ready in just 40 minutes, this gluten-free meal can be served solo or alongside crusty bread or rice for a complete weeknight feast. Perfect for fans of quick, wholesome recipes, this dish is a celebration of fresh vegetables and bold Mediterranean-inspired flavors!
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Recipe Information
Ingredients
- 4 links Sun dried tomato sausage
- 2 medium Chayote squash
- 2 medium Zucchini
- 1 large Yellow onion
- 4 cloves Garlic
- 3 tablespoons Olive oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.25 teaspoons Red chili flakes (optional)
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Slice the sun dried tomato sausage into 1/2-inch thick rounds and set aside.
Slice the chayote squash lengthwise, remove the seed, and cut into thin half-moon shapes. Do the same with the zucchini. Peel and slice the yellow onion into thin strips. Mince the garlic cloves.
Heat 2 tablespoons of olive oil in a large skillet or sauté pan over medium heat.
Add the sausage rounds to the pan and cook for 4-5 minutes, flipping halfway, until browned and slightly crisp. Remove the sausage from the pan and set aside.
Add the remaining 1 tablespoon of olive oil to the pan. Toss in the sliced onions and cook for 5-6 minutes, stirring occasionally, until soft and golden brown.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the chayote and zucchini to the pan, and sprinkle with salt, black pepper, and red chili flakes (if using). Cook for 7-9 minutes, stirring occasionally, until the vegetables are tender but still slightly crisp.
Return the cooked sausage to the pan and toss everything together. Cook for an additional 2-3 minutes to heat through.
Taste and adjust seasoning if necessary. Remove from heat and garnish with fresh parsley, if desired.
Serve warm as a standalone dish or paired with crusty bread or rice.
Nutrition Facts
Calories |
217 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.3 g | 2% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3736 mg | 162% | |
| Total Carbohydrate | 47.3 g | 17% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 33.8 g | ||
| Protein | 6.5 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 117 mg | 9% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 1134 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
