Ingredients:

  • 1 lb Italian sausage links, sliced into 1/2-inch coins
  • 3 large zucchini (approx. 1.5 lbs), spiralized
  • 2 large bell peppers (red and yellow), thinly sliced
  • 1 medium red onion, sliced into half-moons
  • 3 cloves garlic, thinly shaved
  • 2 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp red pepper flakes
  • 1/4 cup fresh basil, chiffonade
  • 1/4 cup grated parmesan cheese

Instructions:

  1. Spiralize the zucchini and place strands in a colander. Sprinkle with a pinch of salt and let sit for 10 minutes to draw out moisture. Wrap in a clean kitchen towel and squeeze firmly to remove excess liquid.
  2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add sausage coins in a single layer and sear for 3-4 minutes per side until a dark crust develops. Remove sausage and set aside, keeping the rendered fat in the pan.
  3. Add the remaining oil to the skillet if needed. Add sliced peppers and onions. Sauté for 5-6 minutes until charred on the edges. Add garlic and red pepper flakes, cooking for an additional 60 seconds.
  4. Return the sausage to the skillet along with any juices. Toss in the dried zucchini noodles. Use tongs to lift and rotate the mixture for 1-2 minutes until just warmed through.
  5. Garnish with fresh basil and grated parmesan cheese before serving immediately.