Best 5 Zucchini Apple Sausage Entree Recipes

SAUSAGE AND APPLE STUFFED ZUCCHINI

Steps:

• Heat oven to 350°F.
• In a large saute pan, over medium heat, melt the butter.
• Add onion, carrot, celery and fennel seeds.
• Saute until onion is tender and transparent, about 5 minute.
• Add sausage and apple.
• Saute until meat is cooked, about 3 minute.
• Add the stuffing and mix well.
• Drizzle in broth and mix well.
• Turn off the heat, cover the pan and let sit 10 minute.
• Meanwhile, slice the zucchini in half lengthwise.
• Use a spoon or melon baller to scrape out the seedy center of each half.
• Arrange them on a rimmed baking sheet or in a large shallow baking dish.
• Fill each half with the stuffing mixture, packing it well.
• Bake until zucchini are tender, about 20 minute.

GRILLED SUMMER SAUSAGE SALAD

Steps:

• Brush summer sausage, zucchini, yellow squash and peppers with olive oil; sprinkle with salt and pepper. Grill sausage and vegetables on an oiled rack, covered, over medium heat for 5-6 minutes on each side or until crisp-tender. Remove to cutting board; roughly chop vegetables and sausage. , Place salad greens in a large bowl; add cucumber, celery, grilled vegetables and sausage. Drizzle with dressing; toss to coat. Divide among 8 bowls. If desired, sprinkle with additional black pepper.

SHEET-PAN SAUSAGES WITH CARAMELIZED SHALLOTS AND APPLES

Steps:

• Heat the oven to 425 degrees. Cut the shallots lengthwise into 1/2-inch-thick wedges. Core the apples and cut into 1/2-inch-thick wedges. Place the shallots and apples on a sheet pan, drizzle with the 1 tablespoon olive oil, sprinkle with salt and pepper, and toss to coat. Roast the mixture for 10 to 15 minutes, until the shallots are just starting to brown at the edges.
• Meanwhile, place the sausages on a plate. Using a fork, prick a few holes in each sausage. Drizzle the sausages with olive oil and toss to coat.
• Add the rosemary and mustard to the pan with the apples and shallots, and toss, spreading everything out into one even layer. Arrange the sausages on the pan, evenly distributed, and roast for 25 to 30 minutes, flipping the sausages and tossing the apples and shallots with the juices released from the sausages halfway through, until the sausages are browned and cooked to 160 degrees and the shallots are tender and caramelized.
• Transfer the sausages to a serving platter and discard the rosemary sprigs. Pour the vinegar over the apples and shallots, and toss well, scraping up any browned bits from the pan. Transfer to the serving platter with the sausages, sprinkle with parsley, if using, and serve immediately.

SKILLET ZUCCHINI AND SAUSAGE

Steps:

• Heat oil in a large skillet, lightly brown sausage. Add onion, celery, green pepper, garlic, oregano and pepper. Cook and stir until vegetables are almost tender. Add zucchini and tomatoes; cook and stir until zucchini is just tender. Sprinkle with seasoning blend.

APPLESAUCE ZUCCHINI BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease two loaf pans.
• Combine flour, cinnamon, salt, baking soda, and baking powder in a bowl and set aside.
• Combine eggs, sugar, and oil in another bowl and mix until blended. Add zucchini, applesauce, and vanilla extract. Mix into dry ingredients until well blended; stir in pecans. Pour evenly into the prepared pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Let cool slightly before slicing and serving.