Ingredients
Scale
- 2 1/2 pounds zucchini, ends cut off
- 1/4 cup extra virgin olive oil
- 1 – 1 pound sweet onion
- 2 red bell peppers, weighing 1 pound total
- 2 cloves garlic, minced
- 2 Teaspoons sea salt
- 12 ounces Italian sausage, either hot or mild, I used pre-cooked links, thinly sliced
- 8 ounces cherry tomatoes, halved or quartered to make bite sized pieces
For Serving:
- Freshly grated parmesan
- Thinly sliced (chiffonade style) fresh basil
- Sea salt and freshly ground black pepper
Instructions
- Use a spiralizer or a julienne peeler to make ‘noodles’ out of the zucchini, and set them aside.
- Cut off both ends of the onion and cut it in half from the top to the bottom. Peel each half and lay them flat side down on the cutting board. Slice across the rounded top into 1/4″ half moon slices.
- Remove the stems and seeds from the bell peppers, and cut them in half. Cut each half into 1/4″ strips lengthwise.
- Make sure you have the rest of the recipe prepped before turning on the stove. I used precooked Italian sausage links that I thinly sliced, but if your sausage isn’t cooked be sure to brown it before beginning to sauté the vegetables.
- When you’ve prepped the rest of the recipe, place a very large skillet (15″ wide x 4″ deep) over medium high heat.
- When the pan is hot, add the olive oil, sliced onion, and the bell peppers. Sauté until the vegetables start to soften.
- Increase the heat to high and add the minced garlic and sea salt. Sauté briefly, (about 30 seconds) or until it’s fragrant. Then add the Italian sausage and the zucchini noodles, sauté just until the zucchini noodles are tender but not soft and mushy.
- Remove the pan from the heat, and toss the cherry tomatoes together with the zucchini pasta.
- Serve immediately with the fresh basil and parmesan!
Notes
I like to use a pair of tongs for toss the zucchini noodles as they cook! It’s very important to use high heat when cooking a big quantity of zucchini noodles. When you cook them over a lower heat they tend to steam and shed a lot of water, which is why it’s so important to keep the pan hot enough that they sauté instead of steam!
- Prep Time: 20 mins
- Cook Time: 10 mins