High Fructose Corn Syrup Free Whole30 Basil-Tomato Italian Sausage Zucchini Skillet
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Learn more →Ingredients
4 servings
- 1 lb whole30-compliant italian pork sausage, casings removed
- 2 tbsp olive oil, divided
- 3 medium zucchini (about 1½ lb total), cut into ½-inch half-moons
- 1 pint (10 oz) cherry tomatoes, halved
- 1 can (14.5 oz) diced tomatoes, with juices
- 4 scallions (green tops only), thinly sliced
- 1 tsp dried oregano
- ½ tsp red pepper flakes
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
- ¼ cup fresh basil leaves, torn
Instructions
- 1
Heat 1 tbsp olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the sausage and cook, breaking it into rough ½-inch crumbles with a wooden spoon, for 6–8 minutes until browned throughout with no pink remaining and an internal temperature of 160°F (71°C). Transfer the sausage to a plate and set aside, leaving any rendered fat in the pan.
- 2
Add the remaining 1 tbsp olive oil to the same skillet over medium-high heat. Add the zucchini in a single layer and cook undisturbed for 3 minutes, then stir and cook for 2 more minutes until the edges are golden and the pieces are just tender but still hold their shape.
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