Sausage Parmesan Zucchini Pasta Skillet
Zucchini pasta with sausage and Parmesan is a quick and delicious skillet meal where the zucchini replaces pasta! This delicious zucchini noodles recipe cooks up quickly and is packed with flavor!
I hope you enjoy this easy low-carb zucchini pasta dinner recipe as much as we do!
Sausage Parmesan Zucchini Pasta Skillet
Ingredients:
4 zucchini, spiral sliced or julienned (see ordering info for the fabulous slicer below)
2 tbsp EVOO
1 lb mild Italian Sausage, casings removed (I used organic Italian chicken sausage)
2 cloves garlic, minced
1/2 sweet onion, finely diced
1/4 tsp crushed red pepper flakes
3/4 cup freshly grated parmesan cheese
sea salt and pepper to taste
1 tbsp fresh parsley
Directions:
Slice zucchini and place in a colander over a large bowl.
Salt zucchini liberally and set aside for 30 minutes. Do not skip this step! It makes the zucchini turn out more like noodles by reducing the water content. This is how much water came out of my colander…
After excess water has drained from the zucchini, rinse zucchini well (very important or you will have a salt overload) and squeeze out excess water. Pat zucchini dry with paper towels and set aside.
Heat olive oil over medium heat. Cook onion, garlic and sausage until sausage is lightly brown. Add pepper flakes and zucchini to the pan.
Toss to combine and cook for 3-4 minutes to soften the “noodles” and season to taste with salt and p
epper. Toss with parmesan cheese and garnish with fresh parsley.
More Zucchini Pasta Recipes
Zucchini Spaghetti with Beef Bolognese
Sausage Parmesan Zucchini Pasta Skillet
Equipment
- Skillet
Ingredients
- 4 zucchini spiral sliced or julienned (see ordering info for the fabulous slicer below)
- 2 tbsp EVOO
- 1 lb mild Italian Sausage casings removed (I used organic Italian chicken sausage)
- 2 cloves garlic minced
- 1/2 sweet onion finely diced
- 1/4 tsp crushed red pepper flakes
- 3/4 cup freshly grated parmesan cheese
- sea salt and pepper to taste
- 1 tbsp fresh parsley
Instructions
- Slice zucchini and place in a colander over a large bowl.
- Salt zucchini liberally and set aside for 30 minutes. Do not skip this step! It makes the zucchini turn out more like noodles by reducing the water content.
- After the excess water has drained from the zucchini, rinse zucchini well (very important or you will have a salt overload) and squeeze out excess water.
- Pat zucchini dry with paper towels and set aside.
- Heat olive oil over medium heat.
- Cook onion, garlic, and sausage until sausage is lightly brown.
- Add pepper flakes and zucchini to the pan.
- Toss to combine and cook for 3-4 minutes to soften the "noodles" and season to taste with salt and pepper.
- Toss with parmesan cheese and garnish with fresh parsley.
Nutrition
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looks delish…
My kind of dish-yum!
Every time I see spiralized zucchini I remind myself that I want one! I have a julienne peeler, but the spirals look too cool.
It was nice meeting you this weekend! Hope you got home safe and sound. ๐
It is the best slicer, you won’t regret getting one!! It was fun meeting you, too! I had the best time this weekend! Have a great week and keep in touch!!
Made this for dinner tonight, and was pleasantly surprised by how good it was. Will definitely make this again. Thanks for a great recipe!
I love to hear that MaryAnn! Thank you!!
Just a quick note back, have made this several times now and it’s soooo amazing! One of our favorites! ๐
Awe, thanks so much for that feedback MaryAnn!! So glad you love it! ๐
Ooooh yummy! I routinely make these type of zucchini noodles so I just need to add some sausage next time!