That is, until I discovered a spiralizer and how easy it is to make zucchini noodles! What are Zucchini Noodles?
Up until recently there just hasn’t seemed to be a great substitution for that ultra starchy, and glutinous grain. Add basil and for a little kick, sprinkle with chili flakes before serving.Finding a healthy, low-carb, and keto-friendly alternative to pasta can be somewhat of a challenge. Sharp Parmesan cheese is added at the end to add tanginess and a subtle sharpness to offset the sweet sausage and tender zucchini noodles.įinally, check it for seasoning and add salt or pepper to taste. Right before removing from the heat, stir in the parmesan cheese and toss until melted. This is the secret to firm, tender zucchini noodles that aren’t overly mushy. NOTE: You don’t want to boil or pre-cook the zucchini before this point. Saute the mixture until the zucchini is just cooked through, about 2-3 minutes. Sixth, toss in the remaining olive oil and zucchini noodles to the pan. Rotate the slices and chop them in the other direction to make small pieces.įifth, add kale to the pan and sauté it until it starts to wilt and turn bright green, about 4-5 minutes, stirring frequently. Chop the stems (which are packed with nutrients) and fold the leaves together and use a knife to cut them into slices. To do this, soak your greens in a large bowl of cold water, then lift them out of the water, allowing the dirty water to fall back into the bowl. Make sure to cook it until it’s cooked through and golden brown, about 7-9 minutes.įourth, prepare the kale. Third, remove the sweet Italian sausage from casings and heat in the pan using a wooden spoon to break down meat into bite-sized pieces. Grate garlic and sauté it for 30 seconds - or until the aroma fills your kitchen area! Second, heat olive oil in a deep skillet over medium-high heat. Chances are, your family won’t notice the zucchini noodles mixed in with the traditional spaghetti.
#ZUCCHINI ZOODLES PRO#
Pro tip: If you and your family are not 100% sure about zucchini noodles yet, start off by replacing half of the pasta first. To get started, first, turn your zucchini into noodles with your favorite vegetable spiralizer. Optional garnishes: Before serving, I love sprinkling with chili flakes and fresh herbs such as basil or Italian parsley.Parmesan Cheese: High quality parmigianno reggiano is a great option for this recipe because it’s nutty, pungent and perfectly salty.Perfect for absorbing all of the cooking juices from the sausage and excess water from the zucchini noodles. Kale: Hearty, leafy kale is a nutrient powerhouse in this dish.We love using a combination of sweet and spicy but either works. Italian Sausage: Italian sausage is scented with garlic, fennel and other spices adding tons of flavor to the zucchini noodles and kale.It adds a slight punch of heat which mellows and sweetens as it cooks. Garlic: Aromatic garlic is a must in this dish.Olive oil: Extra virgin olive oil is preferred for this dish but regular olive oil will work fine too.
Zucchini: Look for larger zucchinis which are easier to spiralize and give you longer “noodles” for the dish.For this zucchini zoodles recipe, here’s what’s inside: Ingredients My kids love watching me spiralize veggies, so if you want to get your kids to like zucchini noodles, I highly recommend keeping them in the kitchen to help you cook dinner. Easy to make, kid-friendly and packed with flavor, it is always a family favorite. One of my all-time favorite high protein and low carbohydrate dinner recipes is zucchini noodles tossed with Italian sausage and kale. Gluten-free and low carb, this healthy and delicious pasta recipe is made with zucchini zoodles (noodles), sweet Italian sausage and hearty kale.