Our recipe for Sheet Pan Italian Sausage with Polenta and Zucchini is a new way to serve up the classic combination of sausage and peppers for dinner. It is easier than ever because everything is cooked on one sheet pan. We used Italian chicken sausage but go ahead and use your favorite. Instead of potatoes or bread, we paired the sausage and peppers with polenta and zucchini. For an easy shortcut, we used prepared polenta, so all you need to do is slice it and add it to the sheet pan. We topped the polenta with zucchini rounds for sweet little stacks to serve alongside the sausage. Then we finished the whole dish with Prego® Garden Harvest Chunky Zucchini Italian Sauce to give everything fabulous flavor.
cost per recipe: $13.92
The price is determined by the national average.
package (about 16 ounce tube) polenta, cut into 10 slices
medium zucchini, thinly sliced (about 2 1/2 cups)
links Italian-style chicken sausage or pork sausage (about 14 ounces)
large red onion, cut in half and thinly sliced (about 2 cups)
medium yellow bell pepper, cut into 2-inch strips (about 2 cups)
tablespoons grated Parmesan cheese
cups Prego® Garden Harvest Chunky Zucchini Italian Sauce (about half of a 23.5-ounce jar) or Prego® Fresh Mushroom Italian Sauce
Heat the oven to 425°F (make sure to position a rack in the middle of the oven- baking on the middle rack ensures more even heating). While the oven is heating, spray a rimmed baking sheet with vegetable cooking spray. Arrange the polenta slices on the baking sheet and season as desired. Top the polenta with the zucchini. Arrange the sausage, onion and peppers around the polenta. Spray the sausage, polenta and vegetables with cooking spray. Season as desired.
Bake for 25 minutes or until the sausage is cooked through. Pour off any liquid. Sprinkle the cheese over the zucchini. Pour the sauce over the sausage, polenta and vegetables.
Bake for 10 minutes or until hot. Serve sprinkled with sliced fresh basil, if desired.