“This is a quick and healthy option. It's low carb, easy to make, and can be jazzed up with any sauce, cheese, or veggies you'd like. This is paleo and keto. I don't do either of those but I do try to cut back on carbs during the week. TRY is the important word.”
Ingredients
- 4 zucchinis
- Chicken sausage (I like the jalapeño chicken sausage from Trader Joe’s)
- 1-3 cloves of fresh garlic
- In the Kitchen with Scotty's “Little Bit More Seasoning”
- Olive Oil
- P.S. You need a spiralizer to make your zoodles. I bought mine for $30 off of Amazon.
Preparation
Heat 2-3 tablespoons of olive oil in a skillet or non-stick pan. Add garlic and a tablespoon or two of In The Kitchen with Scotty’s “Little Bit More” seasoning. Add chicken sausage and cook according to directions. Spiralize your zucchini. I use kitchen shears to cut the zoodles into smaller pieces. When the chicken sausage is almost cooked/browning, add zoodles on medium heat. Sauté until the zoodles are a little softer, about 5 minutes. Don't sauté too long or else the zoodles will get mushy. Season to taste, add cheese if desired. ENJOY!
About this recipe
Necessity, it seems, is indeed the mother of invention. Be it a weird work schedule, a lane to pursue your scientific background, a way to keep the wife and baby fed while not messing up the kitchen, or even new chapters in life, some folks around our fair hamlet have taken a necessity and turned themselves from novices into pros! Their interest in food and cooking are inspirational and give us insight into how we live and why we cook in 2019.
That’s it! Get in that kitchen and COOK!
