low carb squash and brat skillet

Feebs17 avatar
By Barbara Scott
from Winchester, VA

Winner, winner! Low Carb dinner! Like some of you, I started a diet after the New Year, and was thinking of trying some low carb meals instead of just meat, eggs, and green beans. This started formulating in my mind when I got up this morning and by 4:00 I had all the ingredients and was tinkering with it. I hope you like it as much as we did.

serves 3
prep time 20 Min
cook time 15 Min
method Stove Top

Ingredients For low carb squash and brat skillet

  • 3
    bratwurst or other sausage
  • 1
    medium zucchini
  • 2
    medium yellow squash
  • 1
    large onion, sliced and halved
  • 1
    8 oz. can tomato sauce
  • 1
    16 oz. can petite diced tomatoes, with juice
  • 1
    tsp. garlic powder
  • 1/2
    tsp. dried basil
  • 1
    tsp. dried oregano
  • salt and pepper to taste
  • 2
    cups shredded mozzarella cheese

How To Make low carb squash and brat skillet

  • 1
    Pour 1/4 cup oil into a skillet. Slice onion about 1/4 inch thick and then cut the slices in half. Cook on med-hi heat until onions are almost tender.
  • 2
    Slice sausages on a diagonal, about 1/2 in. thick. Slice zucchini and yellow squash into 1/2 inch slices and then cut them in half. Put the sausage and squash slices in skillet with the onion, over med-hi heat until almost at desired tenderness. Squash will create a lot of liquid so right before adding tomato sauce mixture, drain most of the liquid/water out of the skillet.
  • 3
    In a medium bowl, mix petite diced tomatoes and tomato sauce with the garlic powder, basil, and oregano. Mix well and pour over sausages and veggies. Simmer for about 5-10 minutes or until veggies are at a desired tenderness. Sprinkle mozzarella over each portion until melted. Serve.

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