Main dishes
Leczo with colorful bell peppers, zucchini and chicken sausage
An aromatic, slightly spicy leczo full of vegetables. Colorful peppers give it sweetness, zucchini adds tenderness, and chicken sausage makes the dish filling and full of flavor.
Method
1
Slice the onion into feathers or dice it. Clean the peppers from the seed pods and cut them into larger cubes. Cut the zucchini into half-moons or smaller pieces if you like. Finely chop the hot chili pepper.
2
In a large pot, heat the oil. Add the onion and sauté for a few minutes until translucent.
3
Slice the chicken sausage into slices or half-slices, add it to the onion and sauté until it turns slightly golden.
4
Add the peppers and the hot chili pepper. Sauté for a few minutes, stirring, until the vegetables soften slightly.
5
Add the zucchini and seasonings: sweet and hot paprika, salt and pepper. Simmer covered over low heat for about 25–35 minutes, until the vegetables are soft but not completely overcooked.
6
At the end, taste and adjust seasoning if needed. If the pepper isn’t sweet enough, add a little sugar to balance the flavor.
Tips
💡 / Leczo tastes even better the next day when all the flavors have blended.
💡 / You can serve it on its own with bread, rice, or groats or pasta.
💡 / If you want a more tomato-forward version, you can add passata or fresh tomatoes.
💡 / If it’s too thick, you can add water.