Sausage with Roasted Fennel & Zucchini


by: Carrie's Experimental Kitchen

This is such a quick and easy recipe to make when you're short on time without losing any flavor!


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serves: 6-8

14 links Sausage

1 c Fennel, chopped

1 Zucchini, sliced

1/2 Red Onion, chopped

1 tbsp Fresh Rosemary

1 pt Grape Tomatoes

1 clove Garlic

2 tbsp Extra Virgin Olive Oil

Kosher Salt, to taste

Fresh Ground Black Pepper, to taste

2 c Fresh Spinach

1/2 c Pecorino Romano Cheese, grated

1 c White Wine

Nutrition Facts
Sausage with Roasted Fennel & Zucchini

Servings Per Recipe: 6

Amount per Serving

Calories: 321

  • Total Fat: 22 g
  •     Saturated Fat: 6.4 g
  •     Trans Fat: 0.1 g
  • Cholesterol: 43.2 mg
  • Sodium: 433.2 mg
  • Total Carbs: 12.8 g
  •     Dietary Fiber: 7.2 g
  •     Sugars: 2.3 g
  • Protein: 13.4 g

how is this calculated?

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1.  Place sausage on a baking sheet and bake at 425 degrees for 20 minutes, turning once.

2.  Remove from oven and slice diagonally into 1/4" thick slices. Set aside. In a bowl, mix together the fennel, zucchini, onion, rosemary, tomatoes, garlic and olive oil. Season with salt and pepper.

3.  Place on a baking sheet and roast at 425 degrees for 20 minutes.

4.  Add the sausage to a large, non-stick frying pan and saute until the pieces turn slightly brown. Add the wine, then the roasted vegetables and spinach. Saute until spinach starts to wilt and add in the cheese. Mix well.

Cooks' note:
Add over pasta and serve with a tossed salad.

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