This recipe is just like Paleo spaghetti! Of course, zucchini noodles take the place of traditional spaghetti, but the comforting tomato sauce on top will make you feel like you're eating a bowl of spaghetti.

Source: Better Homes and Gardens

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Credit: Blaine Moats

Recipe Summary

prep:
30 mins
broil:
16 mins
stand:
20 mins
cook:
35 mins
total:
1 hr 41 mins
Servings:
6
Yield:
3 cups sauce with sausage (plus 2 cups for another use)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler. Lightly brush tomatoes and sweet pepper with 1 Tbsp. of the oil. Arrange half of the tomatoes and the pepper, cut sides down, in a 15x10-inch baking pan. Broil 5 to 6 inches from heat 8 to 10 minutes or until charred. Remove from pan; wrap pepper in foil. Repeat with the remaining tomatoes. Let tomatoes and pepper stand 20 minutes or until cool enough to handle. Peel off and discard skins. Chop tomatoes and pepper.

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  • In a large saucepan heat 1 Tbsp. oil over medium. Add onion and garlic; cook 5 to 7 minutes or until onion is tender, stirring occasionally. Add tomatoes, sweet pepper, vinegar, salt, and 1/4 tsp. of the black pepper. Bring to boiling; reduce heat. Simmer, uncovered, 20 to 30 minutes or until tomatoes have broken down and mixture is slightly thick, stirring occasionally. Cool slightly. Blend with an immersion blender until smooth. Return to saucepan; heat through. Stir in herbs. Transfer half of the sauce to a freezer container, let cool, and freeze up to 3 months.**

  • Meanwhile, in a very large nonstick skillet heat the remaining 1 Tbsp. oil over medium. Add sausage; cook about 5 minutes or until golden, turning once. Stir into warm sauce.

  • Coat the skillet with cooking spray. Heat over medium high. Add half of the zoodles; cook and toss with tongs 2 to 3 minutes or until tender. Sprinkle with 1/4 tsp. of the black pepper. Repeat with remaining zoodles and black pepper. Serve sauce over hot zoodles.

*Tip

Use a spiralizer to cut zucchini into noodles or look for them already prepared in the produce aisle of your supermarket. You really do want 24 cups of zoodles because you will have half as much after cooking.

**Tip

Thaw frozen sauce overnight in refrigerator. Reheat in a medium saucepan over medium-low until heated through. Use as desired.

Nutrition Facts

282 calories; fat 12g; cholesterol 33mg; saturated fat 2g; carbohydrates 32g; mono fat 5g; poly fat 1g; insoluble fiber 9g; sugars 23g; protein 16g; vitamin a 3965.3IU; vitamin c 127.5mg; thiamin 0.3mg; riboflavin 0.5mg; niacin equivalents 3.8mg; vitamin b6 1mg; folate 144.8mcg; sodium 389mg; potassium 1935mg; calcium 129mg; iron 3.3mg.
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