This recipe combines a simple tomato sauce with a few more veggies (bell peppers + mushrooms), and sausage for protein. Alternatively, you could brown ground beef or ground turkey in the skillet first, then add the veggies and sauce. But I'm a sucker for those pre-cooked, well seasoned sausages (without preservatives! Hooray!) at Trader Joes. Just chop them up and throw them in.
|baked noodles ready to be topped with sausage and veggies in tomato sauce|
If you don't have a spiralizer, a julienne vegetable peeler also works fine. And you can even just dice up the zucchini and sauté it with the onions and peppers if you want for a noodle-less tomato ragu. Enjoy the added veggies in your naturally gluten-free spaghetti dinner!
Zoodles with Sausage, Peppers, Mushrooms & Tomato Sauce
3 zucchini or summer squash, shredded into noodles with a spiralizer or julienne peeler
1 tablespoon cooking oil (such as olive oil or canola oil)
1 small yellow onion, diced
1 bell pepper, any color, diced
2 garlic cloves, minced
1 cup sliced white or brown mushrooms
4 pre-cooked, Italian-seasoned-style chicken sausages, sliced in half length-wise then chopped into half moons
1 15oz can or bottle tomato sauce, no sugar added (try to find just tomatoes and salt)
1 1/2 teaspoons Italian seasoning blend (or 1/2 tsp each of dried oregano, parsley, rosemary)
pinch each of sea salt and freshly ground pepper
1/4 cup of freshly grated parmesan cheese (optional)
Pre-heat the oven to 400F/ 204C. Spread the spiralized zucchini noodles evenly onto a baking sheet. Once the oven is preheated, place the zoodles in the oven and bake at 400F for 15-20 minutes, until the zoodles around the edges just begin to brown. Remove from oven and set aside.
While the zoodles are baking, heat a large skillet over medium heat. When the skillet is hot, add the oil and swirl it around to coat the bottom. Add the onion and pepper, and cook for 3-4 minutes, stirring occasionally to prevent burning. Add the minced garlic and sliced mushrooms, and cook for another 3-4 minutes, until onion and peppers have begun to soften. Add the chopped sausage, tomato sauce, Italian seasoning, and salt and pepper to taste. Turn the heat down to low, and continue to cook, stirring occasionally, for 4-5 minutes, until the sauce is heated through.
Divide the baked zoodles into 4 bowls or plates, top with sausage-tomato sauce, and garnish with parmesan cheese, if desired. Serve immediately.
Storage tip: Combine any leftover zoodles and sausage-tomato sauce mixture and store, covered in the fridge for 2-3 days.