Paprykarz with Zucchini or Summer Squash

Most of you probably know this dish as leczo (a Polish pepper and vegetable stew). In my family, it has been called paprykarz for years. My mom has been making it for as long as I can remember, most often with summer squash. Since I don't have access to summer squash (which I very much regret), I make it with zucchini.

This is a quick and tasty dish. You can make it with regular sausage, bacon, or as a vegetarian version. This time I made mine with thin white sausages. Summer squash and older zucchini should be peeled before cooking. Young zucchini is best with the skin on.

This paprykarz is tastiest with a big slice of fresh white bread or baguette.

Directions:

Peel and chop the onions and garlic. Wash, peel, and dice the sausage and vegetables. Heat the oil in a pot, add the onion and garlic, and sauté briefly. Add the sausage and sauté a little longer. Add the vegetables one at a time, sautéing each one briefly. Start with the bell peppers, then add the zucchini, and finally the tomatoes. Salt lightly so the vegetables release their juices, add the spices, and simmer covered until tender. At the end, adjust the seasoning if needed and serve.

Enjoy!