September 18, 2019

Serves 4

Reset: Suits all phases
Great Shape: protein, fat, vegetable

Ingredients

  • 250g Italian sausage 
  • 2 Tbsp olive oil 
  • 1 cup pitted black olives 
  • 2 cups roast red peppers 
  • 3 small zucchini 
  • ½ cup sugar-free Italian dressing 
  • Salt and pepper to taste 
  • 1 cup grated Parmesan cheese 

Method

  1. Heat 2 tsp olive oil in a pan, add Italian sausage link and cook over medium-high heat until firm and well-browned on all sides. 
  2. While cooking, drain olives well and cut peppers into short strips. Set aside. 
  3. Once sausage is cooked, remove and cool to touch. Cut into 2cm thick slices. 
  4. Add more oil to the pan, add back the sausage slices and brown well on all sides. 
  5. While cooking, wash the zucchini and cut in half lengthwise, and then in 2cm slices. 
  6. Remove the browned sausage to a cutting board. Add to the pan: 1 Tbsp olive oil plus the zucchini slices and cook until starting to soften, about 4-5 minutes. 
  7. Turn off heat and let the zucchini cool in the pan for 2-3 minutes, then add the dressing and cover for about 5 minutes. 
  8. Combine the sausage slices, olives and red pepper strips in a bowl. Add the zucchini and any left-over dressing from the pan. Season with salt and pepper to taste. Add grated Parmesan and serve immediately. 

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