Italian Sausage and Peppers over Zucchini Noodles
Equipment
- Slow Cooker
- Spiralizer
- Knife
- Cutting Board
Ingredients
- 1 pound mild Italian sausage links
- 3 bell peppers (mixed colors), sliced
- 1 large yellow onion, sliced
- 2 garlic cloves, minced
- 1 jar (24 ounces) marinara sauce
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 medium zucchini, spiralized into noodles
- Grated Parmesan cheese for serving
Instructions
- Place the Italian sausage links in the bottom of the slow cooker. Add the sliced bell peppers, sliced onion, and minced garlic on top.
- Pour the marinara sauce over the vegetables and sausage. Sprinkle the Italian seasoning, salt, and black pepper across the top.
- Cover and cook on low for 6 hours or on high for 3 hours until the sausage is fully cooked and the peppers are soft.
- Remove the sausage links from the slow cooker and slice them into rounds. Return the slices to the sauce and stir gently to combine.
- While the sausage rests, spiralize the zucchini into noodles. Do not add the noodles to the slow cooker.
- Divide the zucchini noodles among four plates. Spoon the sausage, peppers, and sauce over the noodles.
- Finish each plate with a sprinkle of grated Parmesan cheese before serving.
Notes
Spiralize the zucchini right before serving so the noodles stay firm and do not release extra water into the sauce. If your family prefers softer noodles, give them a 30-second toss in a hot skillet with a drizzle of olive oil instead of serving them completely raw. Leftovers keep well in the fridge for two days and reheat easily on the stove with a splash of water to loosen the sauce.
Course: Main Course
Cuisine: Italian
Equipment: Slow Cooker, Spiralizer, Knife, Cutting Board
Cuisine: Italian
Equipment: Slow Cooker, Spiralizer, Knife, Cutting Board