1lb. zucchini or any summer squash
1 tbl. olive oil
1/2c. crumbled smoked sausage
1/2c. red pepper julienne
2 tbl. minced shallot
2 finely minced garlic cloves
2 tomatoes (peeled, seeded, and chopped; juices reserved)
2 tbl. minced cilantro or flat-leaf parsley
2 tsp. fresh lemon juice
Grated zest of 1/2 lemon
salt and pepper as needed

Cut squash into small chunks. Heat the oil in a skillet. Add the sausage and cook, stirring occasionally, until it starts to brown and crisp, 2-3 minutes.

Add the red pepper, shallot, and garlic, and cook, stirring occasionally, until softened, 2-3 minutes. Add the zucchini with the tomatoes and their juices. (Add about 2 tbl. water if the tomatoes are not juicy.) cover and pan steam over high heat until the zucchini is very tender, about 5 minutes. Add the parsley, lemon juice, and zest, and toss to blend evenly. Season to taste with salt and pepper. Serve.