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Italian Sausage and Courgettes recipe

Italian Sausage and Courgettes recipe

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  • Recipes
  • Diet & lifestyle
  • Vegetarian
  • Vegetarian meals

Italian sausage is browned with squash, courgettes and onion, then simmered with tomatoes for a quick, satisfying meal. Serve with crusty bread.

201 people made this

IngredientsServes: 6

  • 675g (1 1/2 lb) Italian sausage
  • 2 small courgettes, sliced
  • 1 small yellow squash, sliced
  • 1/2 onion, chopped
  • 1 (400g) tin peeled plum tomatoes, with liquid

MethodPrep:20min ›Cook:25min ›Ready in:45min

  1. In a large frying pan over medium heat, brown the sausage until the inside is no longer pink. Cut sausage into slices, and continue cooking until browned.
  2. Stir in the courgette, yellow squash and onion; cook and stir for 2 minutes. Pour in the tomatoes, with liquid. Reduce heat, cover, and simmer for 10 to 15 minutes.

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Reviews & ratingsAverage global rating:(220)

Reviews in English (179)

by Olivia

This recipe was delicious!! My husband loved it. I took the advice of the other reviews and added alot of italian spices, such as oregano, basil, thyme, & italian seasoning, and also fresh garlic and about half a can of chicken broth. After all that it was amazing and I will definatley make this again-22 May 2007


Excellent. Quick and easy. Used diced tomatoes with Italian seasoning. Used sweet basil Italian sausage and added additional amounts of garlic, oregano and basil. Served on top of bow tie pasta and topped with fresh shredded parmesan. Will make this many more times and for company.-16 Oct 2003

by naples34102

Now this is supper in a flash! Good, simple dish with just a few basic ingredients, good for any reason, but especially when time (and energy!) is at a premium. In the interest of preparing this as quickly as possible I simmered the sausage in water for 15 minutes before browning them in a little olive oil. I also added fresh minced garlic to the vegetables. The aroma was intoxicating. I had mine on its own (well, except for a nice glass of Cabernet Sauvignon), Hubs had his over penne pasta. Flavorful and satisfying. (Some of that red wine would also have been delicious added to the dish itself!)-23 Apr 2010

Make a white sauce with the 2 Tbsp butter, flour and milk. Set aside.

In a frying pan, squeeze the meat out of the sausage casings and fry. Add onion and continue cooking until onions are translucent and sausage meat is cooked all the way through. Add the garlic powder, parsley, salt, pepper, and cayenne pepper to the sausage mixture. Mix thoroughly.

Boil water and cook fettucine according to directions. Add white sauce to meat mixture and simmer while fettucine is cooking.

Drain and rinse fettucine. Ladle the meat and sauce mixture over the hot fettucine.

Grove tips: Use less yellow onion and add some red onion


  • 8 lean chipolata sausages
  • 2 courgettes, cut into ribbons
  • 1tsp dried chilli flakes
  • 1tsp dried mixed herbs
  • 100g low-fat natural yogurt
  • 1 clove garlic, crushed
  • squeeze of lemon juice
  • 2tbsp pesto
  • fresh basil leaves, to serve
  • For the flatbreads
  • 200g self-raising flour
  • 1½tsp baking powder
  • 200g low-fat natural yogurt
  • ½tbsp sea salt

Zucchine Ripiene

One of my favourite restaurants in Milan, ironically, was a Roman restaurant called Rugantino, and my favourite dish on their menu was their zucchine ripiene which they called ‘Zucchine della Nonna’. Zucchine ripiene are stuffed courgettes (or zucchini), usually with meat. It is a main dish in Italy, although it would probably be seen as a starter in Ireland – you could half this recipe for a starter version. In Italy, a minced pork meat and sausage mix is usually used, but I use beef here since in Ireland it is difficult to find Italian sausage meat, and I am not big on pork mince alone! So this is a bit of an Irish take on zucchine ripiene. Although it is quite a hearty, seemly winter dish, zucchine ripiene are eaten in the summer season.
That’s not to say they cannot be and are enjoyed all year round!

4 Courgettes (8 halves)
Olive oil for brushing
Tinned tomatoes (half can) / passata
200g Minced beef
1/2 Onion, finely chopped
3 garlic cloves, crushed/minced
Fresh basil, finely chopped
1 cup of red wine
Fresh breadcrumbs

Wash the courgettes and place on a chopping board. Cut off the top, and the tail if you wish but I usually leave it on. Slice each one diagonally down the middle and carve out the middle part of the courgette so as you are left with a little boat-like shape to fill. Keep the middle carved out part as you will add this later to your filling. Brush the entire courgette pieces with olive oil.
Finely chop what is leftover from the carved out part and set aside for your filling.

Usually I use a meat ragu (used in lasagne or bolognese) to fill the courgettes, but you can also stuff them with raw meat patties and then cook, obviously this would mean longer in the oven. Personally I prefer mine with a rich tasting ragu as they are often served in a rich tomato sauce anyway.

To make the meat filling you will need a deep pot. Heat the pot and put in your minced beef without adding oil allowing it to cook in its own juices. By heating the pot first you will ensure that you lock in that flavour of the meat and don’t cook off the fat. When the meat is half cooked add your chopped onions and garlic and stir, then add your courgette pieces and stir until the meat is fully cooked.
Add in your chopped tomatoes or passata and stir. You only want to add enough to make a thick pasted sauce for the mince, not something that is a runny as a bolognese sauce. Add in the cup of wine and let the alcohol burn off.
Add the freshly chopped basil and some freshly cracked pepper and some grated Parmesan cheese and stir. Leave this to sit for around an hour or better overnight to get a rich tasting ragu.
Add in the breadcrumbs, enough to make the mixture a little pasty and mix well.

Fill the courgettes generously with the filling. Push down to make a neat smooth filling. Grate some Parmesan cheese on top.
Bake the zucchine ripiene in baking tray in a pre-heated oven on 180 degrees until the cheese is melted and the breadcrumbs are golden, the courgettes should have softened now also. This usually takes around 15-20 mins.
If you are serving this as a main, serve with a dollop of creamy mashed potato.

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  • 1/4 - 1/2 teaspoon crushed red pepper
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  • kosher salt to taste


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Place a large frying pan on a high heat with 1 tablespoon of oil. Peel and lightly squash the garlic clove and add to the pan, moving it around to perfume the oil. Slice the guanciale into rough 1cm chunks and add to the pan to let the fat render out. Trim the courgettes, halve lengthways, then chop into 2cm chunks. Stir into the pan, then season with a little sea salt and a good pinch of black pepper. Halve or quarter the tomatoes, deseed, and add to the pan. Pick, roughly chop and add the parsley leaves.

Reduce the heat to medium and cook for about 15 minutes, or until softened, stirring occasionally. This gives you a really fresh, delicious courgette dish full of life, just how Nonna Maria made it. Or you can turn the heat down lower and cook it for 40 minutes, so you get a deeper, sweeter, frumpier result, adding a splash of water to loosen, if needed. Both ways are delicious, and celebrate courgettes at their very best. Just before serving, taste and check you’ve got the seasoning spot on.

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  • 2 tbsp Olive oil
  • 250 g Raw hot Italian sausage, cut into small chunks
  • 2 Large onions, peeled and chopped
  • 1.5 Tins of chopped tomatoes
  • 1.5 pints Chicken stock
  • 1 Bundle of fresh herbs (rosemary or thyme)
  • 550 g Butternut squash, peeled, seeded and cut into 1 inch chunks
  • 3 Carrots, peeled and cut into 1 inch chunks
  • 3 Small courgettes, thickly sliced
  • 3 Parsnips, peeled and cut into 1 inch chunks
  • 1 Fennel bulb, trimmed and cut into slices
  • 10 Brussels sprouts, trimmed and cut in half
  • 2 tsp Salt
  • 2 tbsp Olive oil
  • 8.8 oz Raw hot Italian sausage, cut into small chunks
  • 2 Large onions, peeled and chopped
  • 1.5 Tins of chopped tomatoes
  • 1.5 pints Chicken stock
  • 1 Bundle of fresh herbs (rosemary or thyme)
  • 19.4 oz Butternut squash, peeled, seeded and cut into 1 inch chunks
  • 3 Carrots, peeled and cut into 1 inch chunks
  • 3 Small courgettes, thickly sliced
  • 3 Parsnips, peeled and cut into 1 inch chunks
  • 1 Fennel bulb, trimmed and cut into slices
  • 10 Brussels sprouts, trimmed and cut in half
  • 2 tsp Salt
  • 2 tbsp Olive oil
  • 8.8 oz Raw hot Italian sausage, cut into small chunks
  • 2 Large onions, peeled and chopped
  • 1.5 Tins of chopped tomatoes
  • 1.5 pints Chicken stock
  • 1 Bundle of fresh herbs (rosemary or thyme)
  • 19.4 oz Butternut squash, peeled, seeded and cut into 1 inch chunks
  • 3 Carrots, peeled and cut into 1 inch chunks
  • 3 Small courgettes, thickly sliced
  • 3 Parsnips, peeled and cut into 1 inch chunks
  • 1 Fennel bulb, trimmed and cut into slices
  • 10 Brussels sprouts, trimmed and cut in half
  • 2 tsp Salt


  • Cuisine: British
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation Time: 10 mins
  • Cooking Time: 70 mins
  • Serves: 4


  1. Heat the oil in a saucepan over medium heat, add the sausage and cook, stirring until it breaks into small pieces and is no longer pink for about 10 minutes. Remove the sausage and set aside.
  2. Pour off all but 2 tablespoons of the sausage fat, and throw away. Bring the heat up to medium high add the onions and cook, stirring, until golden for 5 to 6 minutes. Add the tomatoes, stock, and herbs simmer over medium heat until the liquid starts to thicken, 20 to 25 minutes.
  3. Add the sausage, squash, carrots, courgettes, parsnips, and fennel cover, and simmer until vegetables are tender, about 10 minutes finally add in brussels sprouts, and cook, covered, about 5 minutes more. Remove cover, and cook, stirring occasionally, until liquid thickens, 10 to 15 minutes more. Serve with warm crusty bread.

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  1. Vudobei

    Granted, very useful information

  2. Pranay

    Cute answer

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