I began serving a version of this easy recipe as a side dish with my grilled salmon. I later added sausage and rice to make it a complete meal on its own.
—DEBBY ABEL FLAT ROCK, NC
START TO FINISH: 25 MIN. • MAKES: 4 SERVINGS
1 pound Italian turkey sausage links, casings removed
2 large zucchini, chopped
1 large sweet onion, chopped
2 garlic cloves, minced
1 can (14 1/2 ounces) no-salt-added diced tomatoes, undrained
1/4 teaspoon pepper
2 cups hot cooked rice
1. Crumble sausage into a large nonstick skillet coated with cooking spray. Add zucchini and onion; cook and stir over medium heat until meat is no longer pink. Add the garlic; cook 1 minute longer. Drain.
2. Stir in tomatoes and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until liquid is evaporated. Serve with rice.
PER SERVING 1 1/4 cups sausage mixture with 1/2 cup rice equals 329 cal., 11 g fat (2 g sat. fat), 68 mg chol., 724 mg sodium, 36 g carb., 5 g fiber, 23 g pro. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 1/2 starch.