This is a fantastic and easy summer meal! I had completely forgotten about this recipe until I was trying to come up with some recipes that incorporate the fresh produce that's starting to come into the farmer's market and flea market here in Elkins. My dad created this recipe years ago when his neighbor's garden produced an over-abundance of zucchini. He makes his version with ground beef, ground turkey or diced chicken breast--whatever he might be in the mood for that night. It's very versatile, very easy and very yummy! Here's my veganized version made with soy Italian sausage (thank you to a manger special at Kroger!):
1 onion diced
1 tablespoon minced garlic
5 small zucchini (or equivalent) diced
1 pack Italian soy sausage (or tofu or chick peas)
2 --15 ounce cans diced tomatoes
1 tablespoon Italian seasoning
1/2 cup shredded cheese
salt & pepper to taste
Saute onion and garlic in a Dutch oven or large skillet on medium heat for a few minutes. Then, throw in zucchini and sausage. Allow to cook for about 10 minutes. Add tomatoes and seasonings and cook for about 5 minutes. Top with shredded cheese; lower temperature to a simmer and cook for 10 minutes. Makes 4 servings.
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