Time
prep 0:20
total 0:35
Ingredients
| 4 | sm. zucchini | | 2 tbsp. | olive oil | | 1 clove | garlic, pressed | | 1 can (14-1/2 oz.) | diced tomatoes | | 1 tsp. | oregano | | 1/2 lb. | Italian turkey sausage, cooked and sliced | | Salt and pepper | | 1 bunch | fresh basil, torn | | 1/2 cup | grated parmesan cheese |
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Instructions
Slice cleaned, unpeeled zucchini into ribbons, using a vegetable peeler, and turning the zucchini as you go. Warm 1 tbsp. olive oil in a saucepan, on medium heat. Saute the garlic briefly, and add tomatoes and oregano. Simmer uncovered for a few minutes.
Heat the remaining oil in a large skillet. Add the zucchini. Stir for several minutes, until zucchini is soft. Add salt and pepper to taste, then mix in the sauce. Add the sausage, stir well. Stir in basil, and transfer to a serving dish. Top with parmesan cheese.
Author's Comments
This is a great way to use up all that extra zucchini you have...turn it into pasta! This dish is so good and easy. And for all you low-carbers out there, it fits the bill just right.
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