Polish-Style Lecho with Smoked Sausage

Cut the smoked sausage into rounds, slice the onion into half-rings, cut the bell pepper into strips, slice the zucchini into half-moons, and mince the garlic.

Heat the oil in a wide pot or deep skillet over medium heat. Fry the smoked sausage for 4–5 minutes, turning, until well browned; transfer to a plate.

In the same pot, cook the onion over low heat for 7–8 minutes until soft. Add the garlic and cook for another 1 minute, taking care not to let it brown.

Add the bell pepper and cook for 5–6 minutes so it loses its rawness but still holds its shape.

Add the zucchini, sweet paprika and smoked paprika, stir, and cook for another 3 minutes.

Pour in the canned tomatoes, return the sausage to the pot, and season with salt and black pepper. Bring to a boil, reduce the heat, and simmer uncovered for 20–25 minutes, stirring every few minutes, until the vegetables are tender and the sauce has thickened slightly.

Divide the lecho among plates and serve hot with bread.