Ingredients:

  • 1 lb spicy turkey sausage
  • 2 medium zucchini, halved lengthwise and sliced into half-moons
  • 1 medium yellow onion, diced
  • 1 cup cherry tomatoes, halved
  • 3 cloves garlic, minced
  • 2 tbsp olive oil
  • 1/2 tsp red pepper flakes
  • 1/2 tsp salt
  • 1/4 tsp cracked black pepper
  • 1/4 cup grated Parmesan cheese

Instructions:

  1. Heat 1 tbsp of olive oil over medium-high heat until it shimmers. Add the spicy turkey sausage. Cook undisturbed for 3–4 minutes to develop a deep brown crust, then break it apart or flip rounds until cooked through. Remove sausage from the pan and set aside on a plate, leaving the rendered fats behind.
  2. In the same skillet, add the remaining 1 tbsp of olive oil if needed. Toss in the diced onions and sauté for 3 minutes until translucent. Stir in the minced garlic and red pepper flakes, cooking for just 60 seconds until the fragrance is pungent but not burnt.
  3. Increase heat to high. Add the zucchini half-moons in a single layer. Sauté for 3–5 minutes without stirring too often, until the edges are golden-brown. Fold in the cherry tomatoes and return the cooked sausage to the pan. Stir-fry for another 2 minutes until the tomatoes just begin to soften. Remove from heat immediately and sprinkle with Parmesan and black pepper.