Zucchini Noodles with Chicken Sausage and Marinara
A cozy, weeknight-friendly dish that swaps traditional pasta for tender zucchini ribbons, piled with savory chicken sausage and bright marinara. Easy to customize, naturally gluten-free, and ready in about 30 minutes. Perfect for when you want something comforting but lighter.
Ingredients
- 4 cups Zucchini noodles (zoodles), spiralized
- 2 links Chicken sausage, sliced (hot or mild)
- 2 cups Marinara sauce
- 1 tablespoon Olive oil
- 2 cloves Garlic, minced
- 1/4 cup Grated Parmesan
- 1/2 teaspoon Kosher salt (adjust to taste)
- 1/4 teaspoon Cracked black pepper
- 1/4 teaspoon Red pepper flakes (optional)
- 2 tablespoons Fresh basil, chopped (plus extra for garnish)
Instructions
- Heat a large skillet over medium heat and add the olive oil. Once shimmering, add the sliced chicken sausage and cook until browned and cooked through, about 5–7 minutes. Use a spatula to break up the pieces as they cook for more texture.
- Add the minced garlic to the pan and cook for about 30 seconds until fragrant. If you like a bit more bite, you can sauté the garlic a minute longer, but avoid burning it.
- Pour in the marinara sauce and bring to a gentle simmer. Let the sauce simmer for 5 minutes to deepen the flavor and meld with the sausage.
- Meanwhile, in a separate pan or the same skillet, lightly warm the zucchini noodles for 1–2 minutes just to soften them. You want them tender-crisp so they hold their bite.
- Toss the warmed zoodles with the sausage and marinara. If the sauce looks a bit thick, loosen with a splash of water or a teaspoon of olive oil. Stir in the grated Parmesan, salt, pepper, and red pepper flakes (if using).
- Divide the mixture among serving bowls. Garnish with chopped fresh basil and an extra dusting of Parmesan for a glossy finish.
- Serve immediately and enjoy a comforting, low-carb meal that doesn’t skimp on flavor.