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Zucchini Bolognese

4 Cups Zucchini :  Peeled and diced into cubes.
1/4 cup water

1 small Onion:  Chopped

4 link of Sausages
8 – 10 mushrooms: Sliced thick
2 cans TuttoRusso peeled plum shaped Tomatoes.
1 tsp Sugar
1/4 tps of Salt,  Blk Pepper, Garlic Powder and Onion Powder
 4 leaves of Chopped  fresh Basil
1/2 cup Heavy Cream
1 Box of Bow Tie Pasta: Cooked
1/2 cup grated Cheese
for Bariatric Friendly don’t place over Pasta. or use Banza (Chickpea Pasta)

Take Sausages out of skin and cook in olive oil until done.
Strain out oil, Chop into chunks and put in dish for later.


Cut off ends of Tomatoes and chop into small chunks.  Chop on a flat plate b/c you need all the juice.  Place in a bowl with all the juice that’s left in the can also.

Chop Onion and Sautee in 1/4 – 1/2 cup Olive Oil .            Enough to cover onions.
Cook until lightly brown. 
Add Zucchini, Salt, Blk Pepper, Garlic Powder, Onion Powder. 
Cook  and Stir for 5 minutes then add 1/4 cup water.  
Keep Cooking until Zucchini looks almost transparent. (but, not done yet)  another 5 minutes.

Add Chopped Tomatoes and its juice, basil and sugar. Stir and Cook for another 5 minutes.
Once Zucchini looks transparent, (cooked) then
Add Sausage and Mushrooms. Cook for another 3 minutes.
add 1/2 cup Heavy Cream, stir and cook for 3 minutes. ( You want the Sauce to have a peach color.
Add grated cheese Stir and
Pour over cooked Bow Tie Pasta.

My Zucchini plant got so huge! Never had them grow that big before.

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