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Sausage and Summer Squash

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“I love squash and zucchini, and when it's in season cooking it with the sausage is a delicious way to prepare and enjoy these vegetables. Served with some lightly toasted italian bread, it makes a great meal.”

Ingredients Nutrition

  • 13-12 cup bottled Italian salad dressing
  • 2 garlic cloves, minced
  • 12 ounces cooked Polish sausage, halved lengthwise, sliced diagonally
  • 3 small summer squash or 3 small zucchini, cut across into 3/4-inch pieces
  • 4 -6 slices Italian bread, lightly toasted
  • fresh oregano leaves
  • 14 cup coarsely shredded parmesan cheese (optional)


  1. Preheat broiler.
  2. In a small bowl combine dressing and garlic.
  3. In an extra-large skillet cook sausage and squash in 2 tablespoons of the dressing mixture for 8 to 10 minutes or until sausage is heated through and squash is almost tender, stirring occasionally.
  4. Meanwhile, toast Italian bread lightly; or if you prefer, you can place the bread slices on a broiler pan, brush with 1 tablespoon of the dressing mixture, and broil 3 to 4 inches from heat for 1 to 2 minutes, until lightly toasted.
  5. Serve sausage and squash with the toasted bread. Drizzle with any remaining dressing; sprinkle with oregano; top with a little parmesan cheese, if desired.

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