The combination of the Italian Sausage with the veggies is delicious. It's a nice light summer meal!
Slice carrots and zucchini into thin rounds. Sauté garlic and onion in a large skillet with the Italian sausage until browned, then discard garlic clove. Sauté another 5 minutes to thoroughly cook sausage. Season with basil, thyme and pepper.
Add water, carrots and zucchini; stir to combine then cover and simmer gently for about 15 minutes. Sprinkle with Parmesan cheese, and garnish with chopped parsley.
It makes a nice leftover meal for lunch the next day! It's a good way to use up your plentiful supply of garden zucchini.
Bonnie Dehn: From What's cooking in Bonnie's Kitchen