Slice zucchini into 1/2-inch rounds, then quarter each round. Slice mushrooms. Chop onion.
Heat 2 tablespoons of the olive oil in a skillet over medium heat.
Add zucchini, onions, mushrooms, and garlic. Stir to coat with oil. Then leave them be, stirring occasionally, until onions are translucent and zucchini is tender. Salt and pepper to taste.
Add sausage slices and cook for a few minutes more.
Prepare shells according to instructions on package. After draining, pour the shells into a large mixing bowl.
Add the contents of the skillet to the bowl and toss.
Add diced tomatoes to the bowl and toss.
Add olive oil, parmesan cheese, and crushed red pepper to the bow and toss once again. I advise adding these last three in small amounts, tasting and fiddling with the ratio until you find one that suits you. Feel free to exceed recommended amounts.
Add more salt and pepper if you like.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (72g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 72 (74%)|
|Amt Per Serving||% DV|
|Total Fat 8g||11 %|
|Saturated Fat 1.7g||8 %|
|Monounsaturated Fat 5.1g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 3.7mg||1 %|
|Sodium 81.6mg||3 %|
|Potassium 170.5mg||4 %|
|Total Carbohydrate 4.8g||1 %|
|Dietary Fiber 1.1g||5 %|
|Sugars, other 3.7g|
|Protein 2.6g||4 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 97
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