Prep 20 mins
Cook 15 mins
This is a great way to use up all that extra zucchini you have! Turn it into pasta! This dish is so good and easy! And for all you low-carbers out there, it fits the bill perfectly!
- Slice clean, unpeeled zucchini into ribbons, using a vegetable peeler, and turning the zucchini as you go.
- Warm 1 TBSP olive oil in a saucepan, on medium heat.
- Saute the garlic briefly, and add tomatoes and oregano.
- Simmer uncovered for a few minutes.
- Heat the remaining oil in a large skillet.
- Add the zucchini.
- Stir for several minutes, until zucchini is soft.
- Add salt and pepper to taste, then mix in the sauce.
- Add the sausage, stir well.
- Stir in basil, and transfer to a serving dish.
- Top with parmesan cheese.
This recipe is fantastic! I really didn't miss the pasta at all... really!! Since I don't eat meat I added a small handful of TVP (textured vegetable protein) to the tomatoes as they simmered and half of a vegetarian beef flavored bouillon cube. I knew the sausage would add lots of flavor so wanted to substitute it somehow. The long strips of zucchini did remind me of spagetti, and the sauce was perfect. I thought I'd be missing the onion in it but didn't at all. Oh, I also added a bit of crushed red pepper and used dried basil. Sorry about all the substitutions leeannr, but I must say that this is a delicious, easy and healthy meal. I really love it and will be making it often.
My family really liked this one. I just used shredded pasta though. Just before it was all heated through I added some more so there was a different texture to it. Also all I had on hand was pork sausage but it tasted just fine.
I made this for the first time tonight and loved it! My boyfriend said he preferred the zucchini over pasta - hands down! Delicious!