Zucchini Noodles and Summer Vegetables with Sweet Pepper Chicken Sausage recipe

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Ingredients

2 zucchini, cut into noodle-shape strands
2 tablespoons extra-virgin olive oil, divided
½ cup chopped green bell pepper
⅓ cup chopped white onion
1 tablespoon seasoned salt (such as Spike® seasoning)
1 pinch sea salt and freshly ground black pepper to taste
2 sweet pepper chicken sausages, sliced
1 cup lightly torn fresh spinach
2 tablespoons chopped fresh basil
1 teaspoon garlic paste
1 large tomato, diced
¼ cup shredded Parmesan cheese

Nutrition Info

208.1 calories
carbohydrate: 9.2 g
cholesterol: 39.7 mg
fat: 13.6 g
fiber: 2 g
protein: 11.7 g
saturatedFat: 3.4 g
servingSize: -
sodium: 1407 mg
sugar: 4.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a pot of lightly salted water to a boil. Cook zucchini noodles (zoodles) in the boiling water until tender yet firm to the bite, about 3 minutes, drain.

  2. Heat 1 tablespoon olive oil in a skillet over medium heat, cook and stir green bell pepper, onion, seasoned salt, and sea salt for 3 minutes. Add chicken sausage and cook until sausage is lightly browned, 4 to 5 minutes. Add spinach, basil, garlic paste, and seasoned salt to taste, cook until spinach is wilted, 2 to 3 minutes.

  3. Place zoodles on a serving plate and toss with remaining 1 tablespoon olive oil and sea salt. Add sausage mixture and tomatoes and top with Parmesan cheese, season with salt and pepper.

Recipe Yield

4 servings

Recipe Note

Fresh from the farmer's market! A light and flavorful blend of farm-fresh summer vegetables and sweet pepper chicken sausage.

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