Ingredients
1 lb zucchini ( about 2 med. or 3 small)
1 tbsp olive oil or vegetable oil
1/2 cup crumbled smoked andouille sausage
1/2 cup red pepper julienne
2 tbsp minced shallot
2 finely minced garlic cloves
2 tomatoes (peeled, seeded, chopped: juices reserved
2 tbsp minced cilantro or flat leaf parsley
2 tsp fresh lemon juice
grated zest of 1/2 lemon
Salt and freshly ground pepper
Preparation
Trim the zucchini and quarter them lengthwise. Cut the zucchini crosswise into slices about 1/2 inch thick. Heat the oil in a skillet over medium heat. Add the andouille and cook, stirring occasionally, until it starts to brown and crisp, 2-3 minutes. Add the red pepper, shallot and garlic and cook, stirring occasionally until softened 2-3 minutes. Add the zucchini with the tomatoes and their juices. (Add about 2 tbsp of water if the tomatoes are not juicy.) Cover and pan steam over high heat until the zucchini is very tender, about 5 minutes. Add the cilantro or parsley, lemon juice, and zest and toss to blend evenly. Season to tatste with salt and pepper and serve.
