This is a quick and delicious dinner that is super low carb, if you’re into that. It’s just a healthier, vamped up version of the regular thang thang. This could TOTALLY be a vegetarian dinner but my hubby, Colby (aka The Cheese) needs some chicken sausage with his #zoodles cause the word vegetarian really scares him.
When I make this recipe I use a Spiralizer which I am OBSESSED with, and it’s totally worth buying. However, IF YOU DON’T HAVE A SPIRALIZER KEEP READING because I give you another way to make this that takes a teensy bit more work but nothing crazy. Enjoy!
You will need:
1 jar of your favorite tomato sauce* OR use this recipe for homemade tomato sauce
2 tablespoons of olive oil
2 cloves of garlic, chopped
3 medium zucchini
1 package of chicken sausages (5 sausages)
Salt and pepper
*I use Mario Batali or Rao’s for the tomato sauce. Read the ingredients in whatever you are getting people! This is the kind of thing that can get dangerous. Store bought tomato sauces have a lot of hidden ingredients like sugar and high fructose corn syrup that can totally kill your “healthy” dinner.
As you can see there is also arugula and lemon in the above pic because y’all know I’m making a salad. Obvi.
Instrucciones (that’s instructions in Spanish):
Fire up your grill or pre-heat your oven to 350 degrees.
Spiralize your three zucchini into a big bowl.
If you don’t have a Spiralizer cut your zucchini into strips or ribbons like this..
Take a vegetable peeler and peel long strips from top to bottom.
Stack the strips on top of one another and then cut all the strips long wise so that they form ribbons.
Toss the Zucchini in about 1 teaspoon of salt and set the bowl aside.
Put your sausages on a sheet pan and throw them in the oven. Set the timer to 30 min. If you are using the grill, and you have another person living in your house, have them throw the sausages on the grill, cause that’s a better option and it makes your life easier. After all, you’re cooking them dins! This is what should be happening…
Next, throw the sauce into a small saucepan on medium-low heat and let the sauce get hot and simmer.
While the sausages are cooking, the sauce is simmering and the zucchini is sitting, heat about two tablespoons of olive oil in a pan.
Chop your garlic.
Throw it in with the hot olive oil. At this point, if you want to throw in some hot pepper flakes or any herbs you have lying around into the pan with the garlic, go for it! I think I used some chopped, fresh rosemary that I had laying around.
After about a minute, throw the zucchini into the pan with the olive oil and garlic. As SOON as the zucchini hits the pan, TURN OFF THE HEAT! The residual heat will be more than enough to get the zucchini just a little warm.
Toss the zucchini with the garlic and olive oil. Once the zucchini gets warm and a little wilted, take it off the heat.
Portion out the zucchini and pour some sauce over the top. Add some Parmesan on top and put the sausages on the side.
Voila! Deener! I would totally recommend an Arugula Salad and Lemon Vinaigrette with this. Totes obvi.