Ingredients: |
Ingredients: 1 pkg. Italian sausage (abt. 5 links)
1 large or 2 medium onions, chopped
1 large bell pepper, cored and chopped
2-3 small or 1-2 medium zucchini unpeeled, sliced into ¼ “circles or coins
4 cloves garlic, minced
2-3 tbsp. olive oil
1 tbsp. butter
4-5 fresh basil leaves, chopped
3-4 oregano leaves
Salt, pepper and garlic powder to taste
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Directions: |
Directions:Using kitchen scissors or a sharp knife, slice sausages into halves length wise, slice again into quarters. Next, slice across the quarters until you have ¾ inch chucks. (We prefer to remove the sausage from the casing and cook it as if browning hamburger meat.)
Heat olive oil in skillet. Sauté sausage over high heat for 10 minutes or until it changes color. Add onion and bell pepper and continue cooking until vegetables start to brown slightly. Add garlic, chopped basil and oregano and cook until sausage is done. (No longer pink)
Using a slotted spoon, removed sausage and vegetables to a serving plate, keeping it warm. Do not drain or wash skilled. Melt butter in the residue in the skillet. Sauté zucchini over high heat until it starts to turn brown. Cook zucchini on both sides. Sprinkle zucchini with salt, pepper, and garlic powder.
Return sausage mixture to skillet with the zucchini and mix, cooking until evenly heated. (1-2 minutes) Be sure to not overcook, zucchini should be firm, not mushy.)
Serve as is or with a sprinkling of Parmesan cheese over wide noodles, spaghetti or ziti. Dress with a little oil and Romano cheese run under the broiler until cheese melts. |
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