Zucchini with Thyme

INGREDIENTS

• 2 tablespoons extra virgin olive oil
• 1 tablespoon unsalted butter
• 1/4 cup finely chopped onion
• 1/4 cup chopped fresh parsley
• 1 pound fresh zucchini, cut into 3-by-1/2-inch sticks
• 1 teaspoon dried thyme or 1 Tbsp fresh thyme, chopped
• Salt
• Freshly ground black pepper

METHOD

1. Cook onions with parsley: In a large skillet, heat the olive oil and butter on medium heat. Add the onion and parsley, sprinkle with salt, and cook until soft, but not browned.
2.  Add zucchini and thyme: Add the zucchini sticks and thyme to the onions. Sprinkle with a little more salt and some black pepper. Gently stir to coat the zucchini.
3. Cover and cook until tender, from 10 to 15 minutes, depending on how tender the the raw zucchini is to begin with, and how small you have sliced the pieces. Check and stir every few minutes. Be careful not to overcook.

from Simply Recipes ~ https://www.simplyrecipes.com/recipes/zucchini_with_thyme/

Sheet Pan Sausage (Keilbasa) and Vegetables

INGREDIENTS

•  one 12-ounce precooked sausage or kielbasa (pork, turkey, or beef sausage or kielbasa; I used beef polska kielbasa), sliced into 1/2-inch rounds
•  1 medium/large yellow bell pepper, diced into bite sized pieces (red, orange, or green pepper may be substituted)
•  1 medium/large zucchini, trimmed and sliced into bite sized pieces
•  3/4 to 1 cup cherry or grape tomatoes
•  about 2 to 3 tablespoons olive oil
•  1 tablespoon dried onion flakes
•  1 tablespoon smoked paprika (regular paprika may be substituted)
•  1 tablespoon dried parsley
•  1 tablespoon dried oregano
•  1 teaspoon kosher salt, or to taste
•  1/2 teaspoon freshly grated black pepper, or to taste
•  freshly grated Parmesan cheese, optional for garnishing

INSTRUCTIONS

• Preheat oven to 400F. Line a baking sheet with aluminum foil for easier cleanup, and add the sausage, bell peppers, zucchini, tomatoes, and evenly drizzle with olive oil.
• Evenly sprinkle with the onion flakes, smoked paprika, parsley, oregano, salt, pepper, and toss with your hands to evenly coat and distribute seasonings. Scatter vegetables in a flat layer and not piled on top of each other.
• Bake for about 45 minutes, or until vegetables are tender and have as much color as desired; toss halfway through baking to ensure even cooking. Start checking at 30 minutes for doneness since all ovens, veggies, etc. vary.
• 
  
• Optionally sprinkle with Parmesan and serve immediately. Dish is best warm and fresh but extra will keep airtight in the fridge for up to 5 days.