No-Pasta Low-Carb Salad with Zucchini, Italian Sausage, Red Pepper, and Olives

Ingredients

• 2 T olive oil, divided
• 1 pkg. turkey or pork uncooked Italian sausage
• 1 can black olives, drained
• 1 jar roasted red peppers, drained and cut into short strips
• 3 small zucchini
• 1/2 cup low-sugar or sugar-free vinaigrette or Italian dressing
• Salt and fresh-ground black pepper to taste
• 1 cup coarsely-grated or freshly-grated Parmesan cheese

Directions

1. Warm 2 tsp. olive oil in a large non-stick frying pan. Add the sausage links and cook them over medium-high heat, turning as needed, until they feel firm and are deeply browned all over.
2. As the sausage cooks, drain the olives thoroughly and put them aside. Drain the roasted red bell peppers well too, then slice them into short strips.
3. Transfer the browned sausage to a cutting board and let it cool until you can handle it comfortably. Slice it into pieces about 3/4 inch thick.
4. If the pan looks dry, add another teaspoon or so of olive oil and warm it over medium-high heat. Add the sliced sausage and brown the pieces well on each side. No rushing here, since that browning is where a lot of the flavor happens.
5. While the sausage pieces are browning, wash the zucchini if it needs it and pat it dry with paper towel. Cut each zucchini in half lengthwise, then slice it into pieces about the same thickness as the sausage.
6. Once the sausage is browned, move it back to the cutting board. If there is a heavy layer of browned residue in the pan, wipe it out. A few browned bits are fine, and they will season the zucchini nicely.
7. Add the other tablespoon of olive oil to the pan and heat it over medium-high heat. Stir in the zucchini slices and cook only until they are just beginning to soften, about 4-5 minutes.
8. Turn off the heat and leave the zucchini in the pan to cool for 2-3 minutes. Pour in the salad dressing and stir until the zucchini is coated. Let it sit in the dressing for about 5 minutes.
9. Put the cooked sausage pieces, olives, and red pepper strips into a salad bowl.
10. Add the lightly marinated zucchini, along with any dressing remaining in the pan. Season with a little salt and fresh-ground black pepper to taste.
11. Sprinkle in the grated Parmesan and fold everything together gently. This is at its best served right away, though it can be refrigerated briefly if needed.
12. Leftovers can stay in the fridge overnight, but the texture and flavor are much better when the salad is freshly assembled.