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Southwest Sausage Zucchini Skillet Recipe

Here’s a great zucchini brunch dish from South of the Border. Southwest Sausage Zucchini Skillet is reminiscent of the famous Mexican vegetable sauté, calabacitas, but is a substantial main dish that needs only fresh tortillas to make a complete meal. It’s perfect to serve guests at a weekend brunch, but so quick and easy, it can be prepared as a before-school family breakfast.
Brown and serve sausages are a real timesaver for a cook in a hurry, but other sausages can be substituted. Mexican chorizo is the obvious choice, but I find that the commercial varieties are mostly fat, and when cooked you end up with a pile of mush that must be pressed in a strainer to remove the excess grease – very good tasting, but more hands-on time spent and no pretty slices of sausage. Spanish chorizo or other cured and fully cooked sausages are just as fast as the brown and serve sausages. If you have a little more time, you can substitute your favorite uncooked sausages such as brats, Italian, or andouille; remove the casings, cook them in a separate skillet, and drain off any fat that accumulates prior to slicing and adding them to the dish.

The base of this dish can be prepared ahead and gently reheated in the skillet prior to adding the eggs, or transferred to a casserole dish, covered, and heated in the oven; add the eggs when the mixture is hot and proceed according to the recipe directions below.

It’s fun to be the first to introduce a fabulous new dish to friends and family members. This one will become a favorite with everyone; you’ll receive raves from the lucky tasters, as well as plenty of recipe requests.

8 Servings

1 tablespoon vegetable oil
1 medium onion, diced (about 1 cup)
1 jalapeno pepper, chopped, (optional)
2 teaspoons chili powder
3/4 teaspoon ground cumin
1/2 teaspoon salt

1 10 oz. package Brown and Serve Sausages, (about 16) sliced on the diagonal into 1/2" slices
1/2 pound zucchini, diced (about 2 small)
1 cup frozen corn
2 cups medium salsa

8 eggs
1 1/2 cups cheddar jack cheese, grated

Fresh cilantro, for garnish
Warm flour tortillas
  1. Heat the vegetable oil in a large skillet.

  2. Add the onions and stir until limp; add the jalapeno pepper if using, chili powder, cumin, and salt.

  3. Cook over medium heat for 2 minutes, then add the sausage slices.

  4. Sauté the sausages until they are heated through and browning, then add the zucchini and corn; stir to warm and add the salsa.

  5. Bring the mixture to a boil, reduce the heat, and simmer 3 minutes.

  6. Turn down the heat, make 8 indentations in the mixture, and break the eggs into the indentations.

  7. Cover the pan and cook until the eggs begin to set, about 5 minutes.

  8. Uncover the pan, sprinkle the eggs with the cheese, and place under the broiler for a minute or two or until the cheese is melted and bubbly and the eggs are set.

  9. Serve immediately with warm flour tortillas.

Note: If it's more convenient, the mixture can be transferred to a 2 quart shallow casserole dish prior to adding the eggs. Preheat the oven to 350°. Make the indentations in the sausage mixture, break an egg into each indentation, and place in the oven for about 10 minutes or until the eggs are beginning to set. Sprinkle with cheese and continue baking an additional 5-10 minutes or until the cheese is melted and the eggs are set.

Amount Per Serving
Calories 323 Calories from Fat 194
Percent Total Calories From: Fat 60% Protein 22% Carb. 18%

Nutrient Amount per Serving
Total Fat 22 g
Saturated Fat 9 g
Cholesterol 254 mg
Sodium 898 mg
Total Carbohydrate 14 g
Dietary Fiber 1 g
Sugars 0 g
Protein 18 g

Vitamin A 24% Vitamin C 22% Calcium 0% Iron 10%

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Content copyright © 2015 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.


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