This zucchini noodles recipe with chicken sausage is a simple, healthy dish that is also keto-approved and low-carb. Zucchini is sautéed with garlic, tomatoes, and red pepper flakes for quick and flavorful meal. It’s perfect for busy weeknights or any time you’re craving something healthy and delicious.
Zoodles, or spiralized zucchini, is sautéed in a skillet with chicken sausage, diced tomatoes, and garlic, then topped off with fresh bail, red pepper flakes, and grated parmesan to finish. The best part is that it’s ready to eat in 20 minutes!
Let’s be honest… As soul food cooks and bloggers, we eat a lot of “comfort food”. So, we made this zucchini noodles recipe with chicken as a delicious way to embrace healthier, more nutritious eating without compromising on taste. The stars of this dish are the zucchini noodles and sausage. It’s the perfect alternative to traditional pasta for those looking to cut down on carbs.
For added convenience, you can opt for store-bought zoodles, which makes preparation a breeze. It’s a quick and easy meal that fits seamlessly into busy weeknight schedules, offering a healthier way to enjoy a satisfying skillet dinner.
Where to buy zucchini noodles
Most larger grocery stores and supermarkets now carry pre-packaged zucchini noodles in the produce or refrigerated section. Green Giant also makes frozen zucchini noodles, in addition to frozen spaghetti squash spirals and butternut squash spirals.
Ingredients
- Zucchini squash or store-bought zucchini noodles
- Extra-virgin olive oil
- Chicken sausage links
- Garlic
- Tomato
- Fresh basil
- Red pepper flakes
- Salt and pepper
- Grated Parmesan cheese
Variations and modifications
- Chicken sausage: Swap out chicken with turkey, pork sausage, or even vegetarian sausage.
- Veggie spirals: Instead of zucchini noodles, use sweet potato spirals, butternut squash, or spaghetti squash.
- Extras: Add extra veggies like bell peppers, yellow squash, carrots, or spinach for added flavor and nutrition.
Tools you’ll need
- Spiralizer: For making zucchini noodle spirals. If you don’t have a spiralizer, a julienne peeler can create zoodles by peeling the squash into thin strips.
- Colander: You’ll need a colander to drain the cooked zucchini noodles and remove excess moisture.
- Nonstick Skillet: For sautéing.
- Paper Towels: Having paper towels on hand helps in patting the zoodles dry to remove any additional moisture.
How to make zucchini noodles recipe with chicken
- Heat extra-virgin olive oil (or nonstick spray) in a large, nonstick skillet over medium heat. Add the sliced chicken sausage, and cook until heated through, about 5 minutes. Use a slotted spoon to remove the cooked sausage from the skillet and set it aside on a plate.
- In the same skillet, add garlic and tomatoes. Sauté for 1-2 minutes, or until fragrant. Add zucchini noodles and cook for 2 to 3 minutes (they will continue to cook for after you remove them from the heat).
- Drain the cooked zucchini noodles in a colander to remove any excess moisture. You can also pat them dry with paper towels.
- Toss noodles in a serving bowl with chicken sausage. Top with fresh chopped basil, red pepper flakes, and grated parmesan cheese. Season to taste with salt and pepper before serving.
Recipe notes
- Pat zucchini noodles dry with paper towels after cooking to help remove excess moisture.
- Serve the dish immediately to maintain the noodle texture.
- Avoid salting the zucchini before cooking to prevent them from becoming too watery.
How to make zucchini noodles without a spiralizer
If you do not have a spiralizer, you can still make zucchini noodles! There are three ways to do this: with a vegetable peeler, a knife, or a box grater.
- Use a vegetable peeler and apply light pressure along the sides of the zucchini until you reach the core. This will create wide, fettuccine like slices.
- Use a knife to carve strips from the zucchini until you reach the core.
- Use a box grater to shred the zucchini lengthwise for shorter, rice like noodles, until you reach the core.
How to make zucchini noodles not watery
Zucchini contains a high water content, around 90%, which can result in excess moisture when cooking. Here’s what you can do to avoid watery zucchini noodles.
- Be sure to drain the zucchini noodles in a colander and pat dry with a paper towel.
- Additionally, you’ll want to serve the dish immediately. If you let the noodles sit for an extended period, they will definitely get soggy.
- Finally, never salt your zoodles before cooking. Salt can draw out even more moisture, resulting in a watery zucchini. It’s best to season everything after cooking and draining any excess moisture.
Can you freeze zucchini noodles?
Yes, you can freeze zucchini noodles! Freezing is a great way to preserve them for later use. Keep in mind that the texture may be a bit softer after freezing.
Zucchini Noodles Recipe with Chicken Sausage
Ingredients
- 1/2 tablespoon extra-virgin olive oil plus more as needed
- 4 chicken sausage links sliced into 1/2 inch rounds
- 2 tablespoons minced garlic
- 1 large tomato chopped
- 4 zucchinis spiralized using the 3mm blade and trimmed
- 1/4 cup chopped fresh basil
- 1 pinch red pepper flakes or more to taste
- 1/4 cup grated Parmesan cheese or to taste
- salt and ground black pepper to taste
Instructions
- Heat extra-virgin olive oil (or nonstick spray) in a large, nonstick skillet over medium heat.
- Add the sliced chicken sausage, and cook until heated through, about 5 minutes. Use a slotted spoon to remove the cooked sausage from the skillet and set it aside on a plate.
- In the same skillet, add garlic and tomatoes. Sauté for 1-2 minutes, or until fragrant.
- Add zucchini noodles and cook for 2 to 3 minutes (they will continue to cook for after you remove them from the heat).
- Drain the cooked zucchini noodles in a colander to remove any excess moisture. You can also pat them dry with paper towels.
- Toss noodles in a serving bowl with chicken sausage. Top with fresh chopped basil, red pepper flakes, and grated parmesan cheese.
- Season to taste with salt and pepper before serving.
Awesome 🙂
These zoodles and sausage were delicious and super easy. Definitely a go to weekday meal for the family.
I made this tonight and it was fabulous! I used the Paleo chicken sausage with basil and black ground pepper from Costco. Instead of the tomato and basil called for in the recipe, I added a can of drained Rotel mild tomatoes with green chilies and
some mushrooms.( My sausage already had basil in it) I will definately be making this again!
That’s so awesome, glad you loved it! The Rotel sounds amazing with it!