Italian Sausage & Zucchini Stir Fry

Sliced Italian sausage browned in a wok with onions, then tossed with julienned zucchini, fresh chopped tomatoes, oregano, and a hit of Tabasco. Finished with grated Parmesan and served alongside crusty Italian bread. Twenty-five minutes, one pan, minimal cleanup.

Browning the sausage first renders out the fat, which becomes the cooking oil for everything that follows. Draining off most of it keeps the dish from being greasy, but leaving a thin layer in the pan carries all that fennel-and-garlic flavor from the sausage into the vegetables.

The five-minute uncovered cook for the vegetables is precise for a reason. Zucchini releases water fast, and cooking it uncovered lets that moisture evaporate so you get a stir-fry, not a stew. Stir frequently to keep the zucchini from sitting in its own liquid and going soggy.

Pro Tips

• Slice the sausage thin, about a quarter inch. Thin rounds brown faster and give you more crispy surface area per bite.
• Remove seeds from the tomatoes. The seeds add extra water that turns the stir-fry soupy. A quick scoop with your thumb takes seconds.
• Julienne the zucchini, don’t dice it. The long, thin strips cook more evenly and have a better texture for stir-frying than chunky cubes.
• Add Parmesan at the table, not in the pan. The residual heat melts it slightly without it clumping into rubbery strings.

Variations

• Use hot Italian sausage for more kick without needing extra Tabasco.
• Add sliced bell peppers with the zucchini for more color and sweetness.
• Serve over pasta or polenta instead of with bread for a more substantial meal.