1/2 kg of fresh linguiça, peeled and chopped
3 medium zucchinis, cut into 2.5 cm cubes
1 large onion, chopped (1 cup)
1 minced garlic clove
1/4 cup of chopped parsley
1 tablespoon of curry powder
1 tablespoon of paprika
3 large tomatoes, peeled and seeds removed, sliced into thick rounds
1/2 kg of fresh linguiça, peeled and chopped
3 medium zucchinis, cut into 2.5 cm cubes
1 large onion, chopped (1 cup)
1 minced garlic clove
1/4 cup of chopped parsley
1 tablespoon of curry powder
1 tablespoon of paprika
3 large tomatoes, peeled and seeds removed, sliced into thick rounds
Cook the linguiça in a large skillet, remove it from the skillet and reserve
Drain the excess fat, leaving about 2 tablespoons
Fry the zucchini cubes in that same skillet, adding more oil as needed until they are slightly tender
Add a little olive oil to the skillet, then add the onion and garlic and cook until they are softened, stirring frequently
Add the parsley, curry powder, and paprika, and cook for an additional 2 minutes, stirring constantly
Return the linguiça to the skillet and mix well; remove from heat
Assemble a layer of zucchini, a layer of linguiça mixture, and a layer of tomato slices in a glass baking dish
Repeat the process and bake in a moderate oven (170°C) for 40 minutes, or until bubbly
Sprinkle with chopped parsley and serve
Yield: 4 servings.
