Zucchini Noodles with Sausage, Peppers and Fennel


If you follow me on Instagram, you know I recently purchased a Paderno spiralizer and am having some fun playing around with it. My first experiment was to check out the 3 blades with zucchini and make some “zoodles” in different shapes and sizes. I wasn’t sure how I was going to feel about them. I love zucchini but am generally a fan of enjoying foods in their natural states versus trying to pretend they are something else.

I have to say I was pleasantly surprised. I don’t believe zucchini noodles are a true substitute for pasta if you are really craving it. However, the texture is great and zoodles are a perfect vessel for a lot of different sauces and toppings when you are on a low-carb diet or are trying to eat more healthfully, in general.Zoodles

I used the largest setting on the Paderno for this recipe. I love the ribbons. I just get a kick out of making them and think they are so pretty. You can make this dish with any blade you like. You may just need to lower the cook time for the zucchini if it is a little thinner. You want to be careful not to over-cook it so it becomes too soft and moist. Zucchini is great raw so just a quick toss in a warm sauce or sauté in olive oil gets them perfectly al dente for my taste.

Aidelle’s chicken sausage replaces the higher fat pork sausage in this variation of a classic Italian dish. I added some fennel to compliment the spices. Roasting the veggies first enhances the flavors and gets them nice and caramelized. I’m excited to continue to experiment with my spiralizer and would love to hear from those of you who already have one. What are some of your favorite recipes?Zucchini Noodles with Sausage and Peppers

Zucchini Noodles with Sausage, Peppers and Fennel
Recipe type: Weight Watchers - 7pts
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 red pepper, sliced
  • 1 cubanelle pepper, sliced
  • 1 small bulb fennel, cored and sliced into ¼" thick wedges
  • 1 tbsp olive oil
  • kosher salt and black pepper
  • 3 Italian chicken sausages cut into ½" pieces on the bias
  • 14.5 oz can fire roasted crushed tomatoes
  • 1 small clove garlic, minced
  • ½ tsp oregano
  1. Pre-heat oven to 425 degrees. Lay peppers and fennel on a baking sheet and toss with olive oil salt and pepper to coat. Roast in oven for 15-18 minutes until beginning to caramelize. Add chicken sausage to the baking sheet and continue cooking for 6-8 minutes until warmed through and beginning to brown at edges.
  2. While sausage and vegetables are cooking, heat a non-stick sauté pan over medium heat and add crushed tomatoes, garlic and oregano. Once heated, add zucchini noodles and toss for about 3-4 minutes until al-dente. Season with salt and pepper, plate and top with sausage and peppers. Garnish with parmesan cheese, if desired.


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