Sausage and Peppers with Zucchini Noodles
Updated May 20, 2019
Sausage and Peppers with Zucchini Noodles-sweet and spicy Italian sausage with peppers, onions, and zucchini noodles in a simple garlic tomato sauce.
Zucchini season has been giving our Inspiralizer a workout! We have been inspiralizing up a storm! I love using our inspiralizer because it gets our boys to eat their veggies. They love watching veggies turn into magical noodles. We have been making our favorite 5-Ingredient Spinach Parmesan Zucchini Noodles and Zucchini Noodles with Pesto on a regular basis. My boys, Josh included, are also loving Sausage and Peppers with Zucchini Noodles, a recipe from Inspiralize Everything, Ali’s new cookbook.
Inspiralize Everything is divided by vegetable, A-to-Z, apples-to-zucchini. There are so many fun recipes and we can’t wait to try them all, but my boys are hooked on this Sausage and Peppers with Zucchini Noodles dish for now. They love it!
The dish has spirliazed zucchini, peppers, and onions. Yes, you can spiralize onions. How fun!
Ali’s recipe calls for sweet and spicy sausage, but I use mild sausage for the boys. They can’t handle the heat yet:) The garlic tomato sauce gives the dish loads of flavor. My boys like to dip bread into the sauce and slurp their zucchini noodles. I don’t think they know they are eating peppers and I am not going to tell them:) That is the joy of the inspiralizer, it makes veggies fun to eat!
Get out your Inspiralizer and make Sausage and Peppers with Zucchini Noodles for dinner. It is sure to be a hit! And make sure you check out Inspiralize Everything, you will want to inspirlize ALL the things!
Sausage and Peppers with Zucchini Noodles
Ingredients
- 5 tablespoons extra-virgin olive oil
- 2 sweet fennel Italian sausage links
- 2 spicy Italian sausage links
- 2 medium yellow onions peeled, spiralized with blade a, noodles trimmed
- 1 red bell pepper spiralized with blade a, noodles trimmed
- 1 orange bell pepper spiralized with blade a, noodles trimmed
- 1½ tablespoons tomato paste
- ¼ teaspoon red pepper flakes
- 4 garlic cloves minced
- ½ teaspoon dried oregano
- 1 cup low-sodium chicken broth
- Salt and pepper
- 2 tablespoons finely chopped fresh curly parsley
- 2 medium zucchini spiralized with blade d,noodles trimmed
Instructions
- Heat 2 tablespoons of the olive oil in a large skillet with a lid over medium-high heat. When the oil is shimmering, add the sausages and cover the pan. Cook for about 7 minutes or until just browned on the bottom. Uncover and cook for 5 minutes more, turning, until browned on the outside but not yet cooked through. Using tongs, transfer the sausage to a cutting board and slice into 1-inch pieces. Set aside.
- Immediately add the remaining 3 tablespoons olive oil, the onion noodles, and the bell pepper noodles to the same skillet. Cook for about 5 minutes or until the vegetables soften. Add the tomato paste, and stir to cook the vegetables. Add the red pepper flakes and garlic and cook for 30 seconds or until fragrant. Return the sausage to the pan and add the oregano and broth. Season with salt and black pepper. Cover the skillet and simmer until the sausage is cooked through, about 10 minutes. Uncover and simmer until the sauce has reduced by a quarter, about 5 minutes more. Stir in the parsley.
- Transfer to a large serving platter or bowl and add the zucchini noodles. Toss thoroughly until the noodles begin to wilt and are fully incorporated. Serve immediately.
Have you tried this recipe?
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Now I want this fantastic dish for dinner tonight!
Delicious will definitely have it again. Didn’t miss the noodles at all.
This looks so good! I just got a spaghetti squash from my CSA and I think I will give this recipe a try.
This looks delicious. Right now I have a yellow squash that absolutely needs to get used. Do you know if I could replace one of the zucchini with that?
I think yellow squash would be good too!
I LOVE my Inspiralizer!!! I am so going to make this!
This does look really tasty! And I love the idea of the two kinds of sausage – will have to give this a try
hey girl this looks really yummy!
I love zucchini noodles for low-carb nights! This recipe is a must-try for me!!
thanks so much for this recipe, really clever use of zucchini!
This was delicious! Even my 5 and 4 year olds cleaned their plates! Delicious flavors and I didn’t feel stuffed after!
My friend made this recipe & it was delicious! My husband loved it too!!! Can’t wait to make it myself too!
My friend made this & it was delicious. My husband loves it too! I can’t wait to make it, too!
Glad it was a hit with everyone!
Quick, easy, filling and delicious.
Made this tonight just cut the it in half as its only the wife and I glad I did as we had none left it was so good ! Next time Im going to make turkey meatballs in place of the sausage.
Can you please tell me where I can find the nutritional values of this recipe? Thank you in advance.
Delicious!
I couldn’t get my peppers to stick to the back of the spiralizer. Any tips/tricks? Ended up just cutting them up very thin and it was delicious. Thanks!
I cut the tops off my peppers and pull out the centre stuff through the top, then stick the fork side of the spiralizer (that part the turns the vegetable) into the bottom of the pepper and put the cut top side against the blade and start turning. This usually works well if you have a nice firm pepper.
I couldn’t spiralize the peppers. Did slice thinly. Cooked veggies too long. They were to soggy. The flavour was very good. Will make it again.
This was delicious! 5 stars!!
Not sure how my rating lost a star 🙁 should have posted as 5!
This is such a good dish! I made it tonight and it was so flavorful especially the sauce. Going into the week night rotation 🙂
Made this a few times, it’s so good!! I’ve been using turkey sausage and it’s just as delicious.
I think the concept of this recipe is good, and I’ll definitely make it again. However, some tweaks are needed in my humble opinion. The direction to add the sausage “when the oil is shimmering” was confusing, as my oil never “shimmered” but when I added the sausage, the oil was more than ready. I also think the sausage cook time of 7 mins was way too long; mine was totally burnt by the end of the time. Additionally, there was WAY too much oil in this recipe. The next time I make it, I will only use 2-3 tbsp at the most. The sauce never reduced and was so oily that it all ran to the bottom, taking all the flavor with it. I will also increase the amount of sausage, peppers, and tomato paste. I may also toss the zoodles into the pan for a few mins to help them soften as the sausage mixture didn’t do enough to wilt them. With a few improvements, I think this could be a great recipe! Enjoy!
This looks like the best, can’t wait to make it. Thank you for sharing, Candy
Made this recipe many times, we love it!! I use chicken tomatoes basil sausage or turkey basil.
Would diced onion and peppers be okay? We have a ton of garden peppers but not sure I can spiralize them well enough
I would thinly slice them. Dicing would change the whole texture of the dish.
This was my first time trying zucchini noodles and it was delicious! This hit the spot to ease my pasta craving. I added a 14oz can of Roma tomatoes, some fennel seeds & a handful of chopped kale. The sauce is really flavorful, will definitely make again!
This was delicious. Thank you.
Spiraling peppers is difficult. Any tips would be great. It tasted amazing!!
I use the Inspiralizer!
I think this is an amazing summer meal- loved it! We used chicken apple sausage, and instead of cooking in oil we just cooked in extra broth. So much flavor! My husband loved the sauce. Thank you!
Glad you liked the recipe!
Love this recipe. I just became a vegetarian so this time I made the recipe with a plant based spicy italian sausage and it was great. Of course the veggie sausage does not require any cooking, just heating, so I added it to the pan after the veggies. Not as great as it was with real sausage, but very good. I also like to toss the zucchini noodles in the pan with the sauce and saute for a few minutes before serving for a less al dente noodle.
Adding this to the rotation!! it was soooooo good. Toss the zucchini in the sauce mixture at the end to coat and it soaks in the sauce and flavor… I loved this!!
Excellent recipe! I needed to change it a little, but kept it basically the same. My spiralizer isn’t marked a,b,c,d so I just used one size. That didn’t work well except for the zucchini so next time I will just slice my onions and peppers. I used all red pepper since that is what I had. I used an Italian, skinless chicken sausage that i cut up first and sauteed which was very tasty.. I also put my zucchini in the skillet for the last minutes as I like them softer. Will make again.
The flavor was good but man was this oily. I will definitely be cutting back on the amount of oil used to fry the meat and vegetables. May add a little more tomato paste or even corn starch to help thicken the sauce.
The recipe says to spiralize 2 yellow onions… I’m assuming you mean zucchini or yellow squash?
Never mind…
Hi there. I’m new to the spiralize world. I made the on e but there was so much water from the zucchini in the bottom of the pan.
And advice on how to not have this happen would be greatly appreciated.
Do you have to put tomato paste in the peppers and sausage
Definitely will make again!!!
I really liked this. It gave me my pizza fix without the carbs. Tasted like sausage pizza. I didn’t have the means to spiralize the bigger veggies so opted to slice thinly with a processor. Worked just fine! My hisband requested it to be spicier next time.
Yay!
Thank you ! This is a fabulous recipe that we make often. I sometimes use ground turkey instead of sausage and add italian seasoning to it to lighten it up a bit more.
I cut the tops off my peppers and pull out the centre stuff through the top, then stick the fork side of the spiralizer (that part the turns the vegetable) into the bottom of the pepper and put the cut top side against the blade and start turning. This usually works well if you have a nice firm pepper.