Note: One of my absolute favorite Italian dishes is pappardelle with ragu. Using zucchini instead of pasta means I can use my
3 fresh red onions
4 yellow zucchinis
1 bunch fresh parsley, chopped
1 lb sausage of your choice
3 TB parmesan
a squeeze of lemon
salt and pepper
Using a mandoline or a vegetable peeler, carefully make long thin strips of zucchini. Leave in a bowl with a TB of salt, mixed in. Chop the onions roughly, and add to a hot skillet, tossing them to cook evenly.
When they are translucent, add in the sausage, crumbled into the pan. I used a spicy Italian turkey sausage from DiPaola farms. The sausage needs to be fully cooked through before the next step, so keep moving it around in the pan so it won't burn. Leaving behind any juices that have come out of the zucchini, add the zucchini ribbons into the top of the pan to gently steam from the heat of the onions and sausage, and cover.
When the zucchini is softened but not mushy, serve with a bunch of the sausage on top, then sprinkle with lemon juice, parsley and parmesan.