Summer Squash Sausage Skillet (See what I did there?)

My first of (hopefully) many recipes for the new lower-carb plan I'm trying. A lot of these will be appropriate for the South Beach Diet Phase 1 - when I started in January 2011 I was on the South Beach diet and lost quite a bit of weight on it, but without the horrible effects of Atkins since you still get to eat vegetables. So without further ado...

I forgot to take a picture with the cheese on it - too hungry.

Yield: 3 servings

Ingredients: 
3 zucchini
3 yellow summer squash
3 Jenni-O hot Italian turkey sausage links
30 grape tomatoes
3/4 cup low-fat mozzarella cheese, shredded
1 tbsp extra virgin olive oil
Italian seasoning, red pepper flakes, and salt to taste







Preparation:
1. Spray skillet with nonstick cooking spray - I used the olive oil flavor but it really doesn't matter. Turn the stove on medium-high heat and put the turkey sausage links in the skillet to brown.
2. While your sausage is cooking, slice up your squash and zucchini. I used my new favorite kitchen tool, my mandolin, but if you're slicing by hand you want them about a quarter inch thick. Put all your slices in a big bowl and drizzle with olive oil. Season with salt, red pepper, and italian spices to taste and then mix it all up to coat in the olive oil. (Make sure you are watching your sausage - they'll need to be turned!)
3. Once the sausage is completely cooked through, take it out of the skillet and add in the squash and zucchini. Let it cook over medium-high heat, stirring occasionally, until they start to turn translucent, about 7-8 minutes.
4. While the zucchini and squash is cooking, slice up your sausages into 10 pieces each (this just makes it easier to portion evenly). Add the sausage back in after the squash and zucchini has started to turn translucent, throw the tomatoes in, and cook for another 2-3 minutes.
5. Top each serving with 1/4 cup of low fat mozzerella cheese. Devour.