Zoodles!
Zoodles!
Gluten-free, Vegan, and Deelicious.
Zucchini noodles make this dish gluten-free (if you skip the sausage). The sauce is completely vegan. And all of it is low in carbs. #winning
Ingredients
2 lbs zucchini
6 large roma tomatoes
4 cloves garlic
1/2 sweet onion
1/2 lb mushrooms, sliced
juice of a lemon
2 links of vegan italian sausage, optional
Notes
I used a spiralizer to make the zucchini noodles. You’ll need this tool. My noodles ended up being about 12 feet long, so feel free to cut them down to about 1 foot.
I peeled the tomatoes by dropping them in boiling water for one minute and then dropping them into ice water to cool. The skins come right off.
Directions
Mise-en-place
Use a spiralizer to make your zucchini noodles.
Dice half of a sweet onion.
Wash and peel your tomatoes. Large dice.
Smash and peel your garlic. Rough chop.
Slice sausage on the bias in 1/4 inch slices.
The Sauce
In a large skillet, heat up 1 T of olive oil. Add the sausages. Cook for two minutes on one side, turn, and cook another two minutes on the other side. Set aside in a small bowl.
Wipe out the skillet, heat up 1 T of olive oil over medium heat. Sauté the onion and mushrooms.
Once onions are transparent, add the garlic and a pinch of salt. Stir for about 30 seconds.
Add the tomatoes and cover. Stir every 2 or 3 minutes. Once the tomatoes have softened, smash them with your spatula. Stir in the juice of one lemon. Lower heat, let simmer.
While the sauce is cooking, you can cook the zoodles. In a large skillet, heat up 2 T of olive oil over medium heat. Slowly add the noodles. Don’t overflow the pan, you can do this in batches. Toss occasionally while sautéing. The noodles only need about 3 - 4 minutes to cook. You’ll know they’re done because they will be tender and flexible.
Turn off the heat for your sauce.
Plate
Use tongs to twist a nest of noodles into your dish. Top with a generous amount of sauce and a few slices of sausage.
Enjoy!