Sausage & Zucchini Peperonata

Peperonata is a classic Italian preparation of tangy stewed bell peppers, often served with pasta or spooned over meat. In this hearty dinner, zucchini ribbon “noodles” are stirred into a tomato and roasted red pepper sauce with red bell pepper and onions. Pan-seared Italian pork sausages are fanned over top. Fried eggs add an extra protein boost to the meal, while a drizzle of basil pesto delivers a savory finish.

Ingredients

  • 3 whole Italian pork sausages

  • 2 medium eggs

  • 1 whole zucchini

  • 1 whole red bell pepper

  • 1/4 cup yellow onion, sliced

  • 1/2 cup tomato and roasted red pepper sauce

  • 3 Tbsp basil pesto

  • 1/2 tsp crushed red pepper flakes

Directions

  • Preheat oven to 400 degrees.

  • Trim ends off zucchini and discard. Peel lengthwise, forming long ribbons. Discard the seedy core.

  • Cut sides off red bell pepper. Discard seed pod and stem. Cut lengthwise into strips about 1/4 inch thick.

  • Place zucchini in a medium bowl. Drizzle with about 1 tablespoon olive oil. Season with salt and pepper. Stir to coat.

  • Heat about 1 1/2 tablespoons oil in large saute pan over medium-high heat. Add sausages to hot pan. Sear 3-5 minutes, or until sausages are lightly browned, turning occasionally.

  • Transfer sausages to a foil-lined baking sheet. Roast 3-5 minutues, or until sausages are fully cooked.

  • Transfer sausages to a cutting board. Let rest at least 3 minutes.

  • Heat 1-2 teaspoons oil in pan used for sausages over medium-high heat. Add bell pepper and yellow onions to hot pan. Season with about 1/4 teaspoon salt and a pinch of pepper. Coook 2-3 minutes, or until onions begin to soften, stirring occasionally.

  • Add zucchini, about 1 tablespoon water, and tomato and roasted red pepper sauce. Season with crushed red pepper flakes to taste. Stir to combine. Cook 1-2 minutes, or until veggies are tender, stirring occasionally.

  • Cut sausages at an angle into 5-7 slices each.

  • Divide peperonata between bowls. Pile roasted sausages over peperonata. Service fried eggs next to sausages. Drizzle with pesto. Enjoy!