A spiralizer creates “noodles” out of vegetables, like “zoodles,” or zucchini noodles. I used to have a spiralizer, but it did not make the cut through multiple moves. With this recipe, I wanted to show that a similar result can be made with just a vegetable peeler, which transforms zucchini into a delicious vehicle for sauces. I topped these zucchini ribbons, after a quick sauté so that they keep a slight al dente bite, with a light drizzle of olive oil, parmesan, and flavorful chicken sausage. You could also toss them in a favorite sauce, as desired. Jeff and I enjoyed these so much that we wished we would have doubled the recipe — something to think about!

–Leah and Jeff

Ingredients (serves two, double as desired):

• 4 small or 2 large zucchini
• 1/2 small onion
• 2 chicken sausages (apple flavor used here, gluten free as needed), sliced
• Olive oil
• Salt and pepper
• Parmesan cheese

Directions:

1. Use a vegetable peeler to create zucchini ribbons. Rotate the zucchini as you peel, so that each ribbon gets the pretty dark green skin. I stopped once I reached the seeds. Salt the zucchini ribbons and place in a strainer to drain, for about 15 minutes. Rinse the ribbons and pat dry.
2. Heat two pans over medium heat. In one pan, drizzle olive oil and sauté the chicken sausage until browned on each side.
3. In the other pan, drizzle olive oil and sauté the onion until translucent. Add the zucchini ribbons and sauté until just tender, about 2 minutes. Season with salt and pepper, as desired.
4. To serve, drizzle the ribbons with olive oil, top with sausage and cheese. Enjoy!