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
- 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.
- Heat two pans over medium heat. In one pan, drizzle olive oil and sauté the chicken sausage until browned on each side.
- 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.
- To serve, drizzle the ribbons with olive oil, top with sausage and cheese. Enjoy!