BUTCHER SHOP

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2 links Casey's Italian Sausage
2 medium zucchini, sliced 1/4 inch thick
1 large yellow onion, chopped
1 green or red bell pepper, chopped
4 cloves garlic, minced
2-3 tablespoons olive oil
1 tablespoon butter
4-5 fresh basil leaves, chopped*
3-4 fresh oregano leaves, chopped*
1/4 cup water
salt, pepper and garlic powder, to taste

Place water and sausage in large frying pan and simmer, covered, about 10 minutes, until sausage is firm.

Remove sausage and water from pan. When cool enough to handle, chop sausage into 3/4 inch chunks. Dry out skillet, add olive oil and reheat pan. Add sausage, onion and pepper to pan and cook until vegetables brown slightly. Add garlic, basil and oregano; reduce heat and cook until sausage is done (no longer pink).

Using a slotted spoon, remove cooked sausage and vegetables to a serving plate; keep warm. Melt butter in remaining oil in skillet. Saute zucchini slices over high heat until the edges and centers begin to brown. Flip and saute the other side. Sprinkle zucchini with salt, pepper and garlic powder to taste.

Add sausage mixture to skillet, mix and cook until evenly heated (1-2 minutes). Zucchini should be brown but still slightly firm when done.

Serve as is or with a sprinkling of Parmesan cheese.

*Substitute with 1/4-1/2 teaspoon dried herbs if desired.

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