This amazingly simple Italian skillet recipe comes together in just 10 minutes with 5 real ingredients, all in one skillet. FINALLY, a dinner you can feel good about feeding your family and still have enough time to enjoy your evening. Italian Sausage and Zucchini Noodle Skillet is my new kesukaane with oodles and oodles of zoodles (zucchini noodles)!
I have wanted to start adding zucchini to our meals for quite some time now. But, I have not really worked with zucchini much, except adding it to meatballs and in a roasted pasta salad so, I was a little intimidated.
You know you have seen them everywhere: zoodles, voodles, zucchini noodles... whatever you call them, I wanted them. I even researched different methods of making zucchini noodles. In case you are wondering, there are several methods:
Box Grater - Lay a box grater on its side, using the largest size and carefully shred zucchini along the box grater ( the long side of the zucchini against the grater). Use a kitchen towel to hold the zucchini.
Julienne peeler or Mandoline with julienne attachment - Cut off the stem. Press the julienne peeler at the top of the zucchini and peel it from top to bottom, rotating the zucchini to peel all four sides. Stop once you get to the seeds.
After trying these methods, which are good, but just not quite spaghetti shaped. I decided to go ahead and order The Spiralizer. It makes perfectly shaped vegetable spaghetti. SCORE! It's my new kesukaane kitchen tool, and I literally spiralize everything (well a lot of vegetables anyway).
So spiralizer in hand, I have been keeping my eye out for something that looked delicious and simple, but nothing really piqued my attention. So, one day for lunch I decided to make a quick onions and sausage skillet, and as I was putting it together it evolved into the most magnificent creation ever!
It all starts with thinly sliced onions, juicy tomatoes and Italian sausage. I buy the fully cooked organic sweet Italian chicken sausage from Costco. It is amazing. The sausage lends so much flavor that the only seasoning you will need to add is salt and pepper. The grape tomatoes help create a magnificent sauce (look at the next photo) for this dish. The zucchini is cooked just until it is al dente and it is topped with Parmesan cheese.
I seriously ate this every day for lunch for three weeks. I made a single portion each day because I like the zucchini al dente, and it will be tender if you reheat it. I know you are going to love it! It is so amazing I even made this meal for a friend that was having a tough day last week. It took me 10 minutes, and it made her night easier. Can't ask for much more than that.
Enjoy!
With love from our Simple Kitchen to yours.
RECIPE AT THE BOTTOM
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10-Minute Italian Zucchini Noodle Skillet with Sausage
SERVES 4 | ACTIVE TIME 10 Min | TOTAL TIME 10 Min
2 tablespoons coconut oil (or olive oil)1 medium yellow onion, thin sliced
1-pint grape tomatoes, sliced in half
4 fully cooked Italian sausage links, sliced into coins
4 medium zucchini, (or 3 large)
2 ounces fresh Parmesan cheese, shredded
salt and pepper (to taste)
Warm a large skillet over medium-high heat. Once you can feel the heat from 6" above the pan, add oil.
Meanwhile: cut the onion in half and peel the outer layer. Slice the onion into thin strips. Toss onion slices in the pan when it's ready. Sprinkle with salt and pepper (about 1/4 teaspoon of each).
Meanwhile: Rinse tomatoes and slice in half. I recommend this tomato slicing tip to make quick work. Cut sausage into coins.
Once the onions are beginning to look translucent, add tomatoes and sausage. Add salt and pepper (about 1/4 teaspoon each). Your tomatoes will begin to release their juices, and it will collect in the pan, once you see the tomato juice, you are ready to add zucchini.
Meanwhile: Wash zucchini and make zucchini noodles (see above for options on making the noodles).
Add zucchini noodles to skillet. Add salt (about 1/2 teaspoon). Use tongs to toss and coat zucchini. Cook until desired texture is reached. I like mine like al dente pasta, about 3 minutes.
Taste. Season with salt and pepper as necessary.
Shred Parmesan cheese over the skillet. Serve and enjoy!
DONNA'S NOTES: For a single portion, cut the recipe by 1/4, cook on medium heat and use a smaller skillet (I like my medium (10") skillet for this recipe).
STRESS-FREE RECIPE NOTES: To make this a frustasis-free recipe you can prep the ingredients ahead of time. It will take an extra 5 minutes, but if you are a newer cook, it will go much smoother.
Recipe developed by Donna Elick -
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