Italian Sausage and Zucchini Saute

with bell peppers / tomatoes

Shallots / Bell peppers / Garlic - Prep as directed and store separately. (Can be done up to 5 days ahead)

Make vinaigrette - Whisk together shallots, vinegar, mustard, and honey. Slowly add olive oil while whisking. Taste and season with some salt and pepper. (Can be done up to 5 days ahead)

Zucchini - Prep as directed. (Can be done up to 3 days ahead)

Cherry tomatoes / Basil - Prep as directed.

Heat a large saute pan with first portion of cooking oil over medium heat. Add sausage and saute until sausage is browned and cooked through, breaking it apart as it cooks. Use a slotted spoon to transfer sausage to a paper towel-lined plate. Wipe out the pan and return it to the heat.

Add second portion of cooking oil. Add bell peppers and zucchini to heated oil, along with a pinch of salt. Saute until the vegetables are nearly tender, 3 to 4 minutes. Add garlic, Italian seasoning, and red pepper flakes (if using) and cook until fragrant, ~1 minute more.

Add sausage back to the pan along with the canned tomatoes and their juices. Simmer until the vegetables are tender and the flavors have come together, 3 to 4 minutes longer.

Combine baby spinach and cherry tomatoes in a serving or mixing bowl. Toss with vinaigrette until salad is dressed to your liking.

Divide sausage and zucchini saute among serving plates and top with basil. Enjoy with salad on the side.