Description
Easy sausage and summer squash flatbread made with garden fresh veggies.
Ingredients
- 1 Tablespoon Olive Oil (I Used Garlic Herb Flavor), Plus More For Drizzling
- 15 slices Zucchini
- 15 slices Yellow (summer) Squash
- 2 whole Links Of Spicy Or Sweet Italian Sausage
- 4 whole Pieces Ciabatta Bread
- 4 Tablespoons Red Sauce
- ¼ cups Grated Parmesan Cheese
- Optional Garnishes: Fresh Basil Leaves, Cracked Black Pepper, Red Pepper Flakes
Preparation
Preheat your oven to 350 F.
Add the sliced zucchini and squash into a large skillet with the olive oil and cook over a medium to low heat for about 14 minutes until slightly browned on each side, flipping halfway.
Add the sausage to another skillet, cover and cook over a medium heat for about 15 minutes, turning occasionally. Remove the sausage from the pan and cut into slices. This is a great way to check for any pink. If you see some, return it to the skillet for another 5 minutes. Plus this helps get things nice and crispy.
Prepare your flatbread. Smear about 1/2 a tablespoon of red sauce on each piece of flatbread, drizzle with garlic herb olive oil and begin layering zucchini, squash and sausage on each piece. Add an additional 1/2 tablespoon of red sauce on top of the each piece, sprinkle with Parmesan cheese and then place the flatbread on a baking tray. Bake for about 20 minutes until the bread is nice and crispy.
Remove the flatbread from the oven, top with fresh basil leaves, cracked black pepper and/or red pepper flakes and serve immediately.
