Bocconcini of Zucchini and Sausage

This recipe is a perfect marriage of simple ingredients and bold taste, suitable also as an appetizer or as a main course. Now let me show you how to prepare bocconcini of zucchini and sausage Italian style.

Ingredients

• 2 medium zucchinis
• 250 g of sausage
• Salt to taste
• Black pepper to taste
• Extra virgin olive oil to taste
• 1 clove of garlic
• Fresh rosemary (optional)
• Grated Parmesan cheese (optional)

Preparation

1. Begin by washing the zucchinis and slicing them into rounds not too thick, about half a centimeter. If you’d like, you can also cut them in half lengthwise and then into pieces to have more manageable bocconcini.
2. Remove the skin from the sausage and crumble it with your hands or with the help of a fork.
3. Heat a non-stick pan and pour in a stream of evoo. Add a clove of garlic to flavor the oil, and if you like, some sprigs of fresh rosemary.
4. Add the crumbled sausage and let it brown until it becomes crispy and golden, making sure to turn it frequently for even cooking.
5. Remove the garlic and rosemary from the pan and set the sausage aside.
6. In the same pan, add the slices of zucchini and sauté them until they begin to become tender, for about 5-7 minutes. If necessary, add another drizzle of oil.
7. Put the sausage back in the pan with the zucchini, mix to blend the flavors well and let everything flavor together for a few minutes. Adjust salt and pepper to your taste.
8. If you wish, a little before turning off the heat, you can sprinkle your dish with grated Parmesan cheese to give an extra touch of flavor.
9. Serve hot.

Curiosity

Besides being a tasty dish, this combination of zucchini and sausage can easily be transformed into a stuffing for zucchini flowers or stuffed vegetables. Moreover, zucchinis have a high water content and are rich in minerals, while sausage provides a flavorful touch and a more substantial texture. It is an expression of Italian rustic cuisine that knows how to enhance fresh and simple ingredients.