If you don’t have a vegetable spiralizer yet, you need to go get yourself one. Right now we are squeezing our little family into a basement suite and my kitchen is tiny, so I was thrilled when I found this little hand held one for $10 at Ross last week.
However, someday when we are living in a bigger space with a bigger kitchen, I’m going to order this bad boy. But for right now I’m happy with my little one and it’s doing the job just fine. Look at these beautiful zoodles!
5-6 large zucchini, spiralized into zoodles
1-2 tbsp olive oil
1 lb Italian sausage (pastured pork and sugar free)
1 red bell pepper, diced
1 carrot, diced
2 garlic scapes, diced
1/2 yellow onion, diced
1-2 tbsp fresh Italian parsley, chopped
1 jar of your favourite sugar free pasta sauce (I usually just blend fresh tomatoes with some Italian herbs rather than buying pasta sauce)
1) Heat a large pan over medium heat and pour approximately 1 tbsp of olive oil into it. Once heated, crumble the Italian sausage into the pan and add the bell pepper, carrot, onion and garlic scapes. Fry until the meat is cooked through and no longer pink.
2) Add the jar of pasta sauce and mix to combine. Lower the heat, put the lid on, and allow to simmer while you make your zoodles.
3) Heat another large pan over medium heat and pour approximately 1 tbsp of olive oil into it. Working in batches, fry your zoodles in the olive oil for 3-5 minutes or until softened.
4) Once all of your zoodles are softened, serve them with the sauce on top and sprinkled with fresh parsley. Enjoy!