RECIPE: Sheet Pan Sausage, Polenta and Zucchini

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Photo courtesy of Kim Galeaz

4-5 zucchini, cut into thick ¾-inch slices (roughly 5 cups chunks)

1 package (24 ounce tube) refrigerated cooked polenta, cut into ½-inch slices and halved

3 tablespoons extra virgin olive oil

Ground black pepper and salt (about ¼ teaspoon each)

¼ to ½ teaspoons dried rushed rosemary

1 package (19 ounces) sweet mild Italian sausages (about 5 per package)

Grated parmesan cheese, optional


Heat oven to 425°F. Lightly grease a large rimmed baking sheet (18×13-inch) with olive oil. Place zucchini and polenta slices on pan in single layer and drizzle with 3 tablespoons olive oil. Sprinkle with pepper, salt and rosemary. Prick each sausage a couple times with a fork, then arrange on pan between all zucchini and polenta. Roast 20 minutes or until sausages are cooked safely to 160°F, stirring once or twice while cooking. Enjoy! Sprinkle zucchini and polenta with a little grated Parmesan cheese if desired.
Makes about 5 servings.
Recipe created by culinary nutritionist-dietitian Kim Galeaz, RDN CD

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