INGREDIENTS
2 1/2 lb
zucchini, ends cut off
1/4 cup
extra virgin olive oil
1 lb
sweet onion
2
red bell peppers, weighing 1 pound total
2 cloves
garlic, minced
2 tsp
sea salt
12 oz
Italian sausage, either hot or mild, I used pre-cooked links, thinly sliced
8 oz
cherry tomatoes, halved or quartered to make bite sized pieces
Freshly grated parmesan
Thinly sliced (chiffonade style) fresh basil
Sea salt and freshly ground black pepper