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Zucchini zoodles pro#

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.

Serve warm or room temperature.Gluten-free and low carb, this healthy and delicious pasta recipe is made with zucchini zoodles (noodles), sweet Italian sausage and hearty kale. Transfer the zucchini noodles to a serving bowl and top with more cheese, if desired. Toss well, then taste and adjust seasoning, if necessary (be sure to add enough salt to bring out all the flavors). Do not overcook.Īdd the pesto, Parmigiano-Reggiano, toasted nuts, 1/4 teaspoon salt, and a few grinds of pepper. Don’t worry they’ll cook down.Ĭook the zucchini noodles, stirring gently with tongs, for about 2 minutes, until just softened. Heat the oil in a large non-stick pan over medium-high heat. Work your way around the zucchini and stop when you get to the seeds. Using a vegetable peeler, press firmly and peel zucchini into long, wide ribbons. What You’ll Need To Make Zucchini Noodles with Pesto Pesto loaded with garlic and basil adds vibrant flavor. Peeling the zucchini into wide ribbons and discarding the seeds makes it less watery and creates more surface area for the sauce to coat, almost like pappardelle pasta. However, its mild flavor can be a bit bland, so when my garden bursts with zucchini every summer, I’m always looking for new ways to spice it up. With its tender flesh and delicate flavor, zucchini is nothing if not versatile - you can grill it, sauté it, fry it, and even bake into breads. These zucchini noodles are peeled into wide ribbons to mimic pappardelle pasta, and pesto adds vibrant summer flavor.