4 small zucchini
1/2 pound cooked italian sausage links, cut up
2 tablespoons olive oil
Salt and pepper
1 large garlic clove, pressed
Several leaves of fresh basil, torn
1 cup diced tomatoes
1/2 cup grated Parmesan cheese
1 teaspoon oregano
Slice the unpeeled zucchini into ribbons, using a vegetable peeler and turning the squash as you go.
Put 1 tablespoon of olive oil in a saucepan over medium heat; when warm, add the pressed garlic. Saute briefly, then add the tomatoes and oregano. Let the sauce simmer uncovered for a few minutes.
Meanwhile, heat the remaining tablespoon of oil in a skillet; when it’s hot, add the zucchini.
Stir for several minutes until the zucchini is soft and the edges are clear. Add salt and pepper to taste, then mix in the sauce. Add the sausage and stir well. Stir in the basil.
Scatter the Parmesan over the top.
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