Ingredients:

  • 3 medium zucchinis (approx. 1.5 lbs / 680g), spiralized
  • 1/2 tsp (3g) kosher salt
  • 1 lb (450g) Italian sausage, casings removed
  • 3 cloves garlic (15g), thinly sliced
  • 2 tbsp (30ml) extra virgin olive oil
  • 1/4 cup (25g) freshly grated Parmesan cheese
  • 1 tsp (5g) dried oregano
  • 1/4 tsp (1g) crushed red pepper flakes
  • Fresh basil leaves for garnish

Instructions:

  1. Place spiralized zucchini in a colander and toss with salt. Let sit for 10 minutes, then rinse quickly under cold water and pat thoroughly dry with kitchen towels.
  2. Heat olive oil in a large skillet over medium-high heat. Add the Italian sausage, breaking it into small crumbles with a wooden spoon. Cook until mahogany-colored and crisp.
  3. Add sliced garlic and red pepper flakes to the skillet and sauté for 60 seconds until fragrant.
  4. Increase heat to high and add the dried zoodles. Toss constantly for 2–3 minutes until bright green and slightly softened.
  5. Remove from heat. Fold in Parmesan cheese and dried oregano, stirring until the cheese creates a velvety coating. Garnish with fresh basil.