Garlic Sausage and Peppers with Zoodles
Garlic sausage, colorful bell peppers, tomatoes, and zucchini noodles come together in one skillet for an easy, flavor-packed dinner. Ready in 30 minutes, this versatile recipe is perfect for busy weeknights and can easily be served over your favorite pasta instead.
Ingredients
- 4 medium zucchinis, spiralized or cut with a julienne peeler
- 1 teaspoon sea salt
- 2 teaspoons olive oil, divided
- 12 ounces garlic sausage, sliced into ¾-inch pieces
- 1 large onion, sliced thick
- 3 bell peppers, sliced
- 3 cloves garlic, finely minced
- 4 roma tomatoes, diced
- 1 ½ teaspoons paprika
- 1 teaspoon oregano
- ½ teaspoon chili flakes
- Sea salt, to taste
Instructions
- Place the zoodles in a large bowl and sprinkle the sea salt over top. Mix them around a little then set them aside.4 medium zucchinis, 1 teaspoon sea salt
- Heat 1 teaspoon of the oil in a large skillet over medium-high heat. Add the garlic sausage and cook until brown on both sides, about 5 minutes. Remove the sausage from the pan and increase the heat to high.12 ounces garlic sausage
- Add the remaining teaspoon of oil, the onions, peppers, and garlic and cook until the onions are translucent, about 5 minutes. Add the tomatoes, paprika, oregano, and chili flakes to the pan and cook until the tomatoes are soft, about 5 minutes. Add the sausage back into the pan and season with salt, if needed.1 large onion, 3 bell peppers, 3 cloves garlic, 4 roma tomatoes, 1 ½ teaspoons paprika, 1 teaspoon oregano, ½ teaspoon chili flakes
- Rinse the zoodles well under warm tap water. You want to remove all the salt. Ring the zoodles dry with your hands then add them to the pan. Toss and heat through before serving.
Serving: 1 serving = ¼ of the recipe, Calories: 388kcal, Carbohydrates: 20g, Protein: 16g, Fat: 28g, Saturated Fat: 9g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 13g, Cholesterol: 60mg, Sodium: 1355mg, Potassium: 1127mg, Fiber: 6g, Sugar: 12g, Vitamin A: 3844IU, Vitamin C: 164mg, Calcium: 76mg, Iron: 3mg