10-Minute Italian Zucchini Noodle Skillet with Sausage

SERVES 4  |  ACTIVE TIME 10 Min  |  TOTAL TIME 10 Min
2 tablespoons coconut oil (or olive oil)
1 medium yellow onion, thin sliced
1-pint grape tomatoes, sliced in half
4 fully cooked Italian sausage links, sliced into coins
4 medium zucchini, (or 3 large)
2 ounces fresh Parmesan cheese, shredded
salt and pepper (to taste)

Warm a large skillet over medium-high heat. Once you can feel the heat from 6" above the pan, add oil.

Meanwhile: cut the onion in half and peel the outer layer. Slice the onion into thin strips. Toss onion slices in the pan when it's ready. Sprinkle with salt and pepper (about 1/4 teaspoon of each).

Meanwhile:  Rinse tomatoes and slice in half. I recommend this tomato slicing tip to make quick work. Cut sausage into coins.

Once the onions are beginning to look translucent, add tomatoes and sausage. Add salt and pepper (about 1/4 teaspoon each). Your tomatoes will begin to release their juices, and it will collect in the pan, once you see the tomato juice, you are ready to add zucchini.

Meanwhile: Wash zucchini and make zucchini noodles (see above for options on making the noodles).

Add zucchini noodles to skillet. Add salt (about 1/2 teaspoon). Use tongs to toss and coat zucchini. Cook until desired texture is reached. I like mine like al dente pasta, about 3 minutes.

Taste. Season with salt and pepper as necessary.

Shred Parmesan cheese over the skillet. Serve and enjoy!

EQUIPMENT NEEDED: 
Large Skillet
Spiralizer (or Box Grater, Julienne peeler or Mandoline)
Tongs

DONNA'S NOTES: For a single portion, cut the recipe by 1/4, cook on medium heat and use a smaller skillet (I like my medium (10")  skillet for this recipe).

STRESS-FREE RECIPE NOTES: To make this a stress-free recipe you can prep the ingredients ahead of time. It will take an extra 5 minutes, but if you are a newer cook, it will go much smoother.
Recipe developed by Donna Elick - The Slow Roasted Italian
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