Amish Haystacks

Hey Zelda...here's another Amish Haystack Supper (I'll also add a photo)

1 lb of spaghetti, cooked according to directions on box and then drained and rinsed in cool water

1 large or 2 medium sized zucchini, washed and sliced end to end into 1/4″ slices

1 medium red onion, peeled, thinly sliced and then rough chopped

4 large tomatoes, cored and rough chopped

1 cup thinly sliced Summer Sausage or other fully cooked sausage

2 T olive oil

Montreal Steak Seasoning (or fresh ground black pepper and kosher salt), to taste

Lay zucchini out on a plate and sprinkle both sides with Montreal Steak Seasoning to taste.
Heat an empty large, heavy bottomed skillet (cast iron is best) over high heat.
When wisps of smoke rise from the pan, drizzle the olive oil and carefully swirl the pan to evenly coat the bottom.
Lay the zucchini in the pan and let it sizzle and pop about 3-to-4 minutes per side or until slices get a slight brown crust on either side.
Remove to a cutting board and slice into 1/2″ strips.

To Plate:
Mound a large amount of spaghetti high in the center of your plate. Top with desired amounts of fried zucchini, tomatoes, onions, Summer Sausage and a great deal of grated cheese. Serve immediately.

Why don't you post the recipe under your name. Its the first time I have seen this.

That's ok...it's already here and it will go cute with yours. It's one they make for their "non-Amish friends"...fun.