Lecho with zucchini and sausage
This recipe for zucchini, pepper, and sausage letcho will delight your palate. It's simple, delicious, and aromatic. You can serve it with any toppings you like—a slice of bread, croutons, bulgur...whatever you like!
STEP 1. First, let's prepare the ingredients for the leczo. Trim the ends from a large zucchini, remove the core and seeds, and then dice it. De-seed the bell peppers and dice them as well. Blanch the tomatoes in boiling water, peel, remove the pulp and seeds, and finely chop. Slice the sausage (to your liking). Dice the onion.
STEP 2. Heat the oil in a deep frying pan (or saucepan) and sauté the onion until translucent. Then add the chicken sausage and fry for a few minutes (about 5 minutes). Finally, add 2 cloves of garlic, pressed through a garlic press.
STEP 3. Next, add the chopped peppers and cook for about 7 minutes. Add the zucchini and cook for 5 minutes. Finally, add the tomatoes, tomato paste*, parsley, and spices and cook for about 5 minutes.
* If the sausage and zucchini soup is too thick, we can add a little water or tomato passata.
Serve the ready-made leczo with your favorite additions - fresh bread, rice, groats or potatoes.
