Zucchini season is in full swing right now,

Zucchini season is in full swing right now, so tonight for dinner, we're making this one pot sausage and zucchini pasta with a touch of Dijon, basil and Parmesan. Here's your bite. That is phenomenal. I love zucchini, and here's how to make it. Start by prepping your zucchini. I like to grate one of them so that it melts into the sauce, and then I thinly slice the other two so you get those beautiful golden bites throughout. Next, make the lemon Parmesan bread crumbs that I forgot to add to the final dish. But trust me, they are delicious. You just have to toast the bread crumbs. Then you're gonna add a little bit of salt, pepper, lemon zest, basil and Parmesan. Set those aside and then brown your Italian sausage. You can use mild or spicy. Once that's golden, transfer to a plate, and in that same pan, add your sliced zucchini in batches and cook on each side until golden. and then hit them with a little bit of flaky salt while it's still hot, and cook the grated zucchini until it's soft. Season with a pinch of salt and pepper and add in the shallot. Let that soften, and then add in garlic, Calabrian chilies, and Italian seasoning. Deglaze with some white wine, of course, scrape up any of those brown bits from the bottom, and then add a little bit of Dijon. This isn't gonna make it taste like mustard. It's just gonna make everything taste better. Pour in the broth, bring to a boil, and then add in your uncooked pasta and let that simmer until it's just about al dente. Stir in your cream, let that thicken for a minute or two, and then return the sausage to the pan. Let that warm through and finish with plenty of Parmesan cheese, your cooked zucchini, black pepper, fresh basil and lemon zest. And that's it. An easy and delicious late summer dinner that's ready in under an hour. Full recipe is waiting for you inside my newsletter. Enjoy!