This zucchini noodle recipe is keto friendly and packed with flavor!
Using a simple zucchini spiralizer or a vegetable julienne peeler, this meal just requires a few ingredients. You can adapt it any way that you want. Add sausage, tomatoes or more vegetables to make it a perfect fit for your family.
- 3 medium zucchini, spiralized
- 2 tablespoons extra virgin olive oil divided
- 3 cloves garlic, minced
- 1 ½ teaspoon red pepper flakes
- 1 pound sweet Italian ground sausage
- 4 cups kale, chopped
- ½ cup parmesan cheese
- salt and pepper, to taste
Using your favorite vegetable spiralizer, turn your zucchini into noodles; set aside.
Heat 1 tablespoon of the olive oil in a deep skillet over medium high heat. Add garlic and red pepper flakes, sauté for 30 seconds or until fragrant.
Add sausage to the pan, using a wooden spoon to break down meat into bite-sized pieces.
Cook until cooked through and golden brown, about 7-9 minutes.
Add kale to the pan and sauté until it starts to wilt and turn bright green, about 4-5 minutes, stirring frequently.
Toss in remaining 1 tablespoon olive oil and zucchini noodles to the pan, sauté until zucchini is just cooked through, about 2-3 minutes.
Right before removing from the heat, stir in the parmesan cheese and toss until melted. Check for seasoning then add salt or pepper to taste.