The perfect way to use up some of your garden harvest with hearty pierogies and delicious kielbasa
I swear one of these days I will stop posting my recipes soooo late at night. But I am so distracted during the day and then by 7 or 8 o'clock, I realize I have had my draft open and haven't updated it past uploading the pictures. Whoops! So here I am at 10:30 at night trying to scramble to think of what to say.
So let's get to this recipe! It was my first time having pierogies and I can't think of a better way to experience them for the first time than this recipe. Nothing was covering up their taste or overpowering them and the vegetables and crisp kielbasa were wonderful with the pierogies. I can count myself a pierogi fan. I cannot wait to try them in more recipes!
What you need:
- 1 pkg. kielbasa, sliced
- 1 box (16 oz.) frozen pierogies
- 3 Tbsp. olive oil, divided
- 2 Tbsp. minced garlic
- 1 large zucchini, diced
- 1 large yellow squash, diced
- 1 cup grape tomatoes, halved
- 1 can corn, drained
- Salt and pepper, to taste
- Heat 2 Tbsp. olive oil over medium heat. Add yellow peppers and garlic and cook until fragrant, about 2 to 3 minutes.
- Add zucchini and squash and saute for 6 to 8 minutes.
- Meanwhile, heat remaining Tbsp. olive oil over medium-high heat and saute until the edges crisp up. Set aside.
- Add frozen pierogies on top of vegetables, making sure they don't overlap each other. Cover the skillet and cook for about 5 minutes, stirring once during cook time.
- Add cooked kielbasa, grape tomatoes, and corn. Season to taste with salt and pepper.
- Cover and cook for about 5 to 8 minutes until everything is heated through. Stir occasionally while cooking.
Recipe slightly adapted from The Crumby Cupcake
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