There are some foods, dahling, that simply don’t excite me. Whether it’s the taste or texture, some foods just kinda rub me the wrong way.

Now, don’t get all judgy when I tell you I have never been too excited about zucchini. I know, I know – it’s delicious. I can just hear you now. “But Jenn, Zuke? You don’t like Zuke? Zuke’s a really cool dude.” For me, Zuke has all the right flavors hidden in all the wrong feels.  The texture just doesn’t do it for me. I’m not a fan of the mushy middle, so I’ve tended to stay away from it.

However, dahling,  (I bet you thought I was going to say “but” right? I fancy myself a bit more eloquent – if not verbose. Ha!) I’ve been on a bit of a spiralizing kick and I’ve found that little gadget does wonders to the texture of many familiar foods. So, me thinks to myself, “Self, ought you not try the spiralizer with good ol’ Zuke?” Friend, I literally talk to myself, out loud, just like this – and in an odd British accent to boot.

And, what’s more, I answered. “Yes, self, you ought to give it a whirl.” Whirl…Self said whirl. I crack myself up.

Turns out the texture of zucchini is drastically improved when spiralized. I really like the dude. Gone is the mushy center and left are long strands of beautiful zucchini noodles, zoodles, that are crisp with a bit of a bite. I added them to sautéed Field Roast sausage and gently cooked them for a few minutes. Doing so released some of the juices creating a lovely sauce. The zoodles, however, were still crisp. Winning!

So, dahling, check out my video below. Don’t forget to subscribe to my YouTube channel. Leave me a comment letting me know what you think. What are some foods you just can’t get behind?

Print Recipe
Sausage & Zucchini Noodles
Chef Jenn shares what is guaranteed to be your new weeknight staple. This plant-powered dish hits all the right notes and delivers in massive flavor.
Course Main Dish
Cuisine Italian, Jamaican
Servings
Ingredients
  • 2 tbsp olive oil
  • 1 cup bell peppers cut in large dices, multi-colors
  • 1/2 cup onion cut in large dices
  • 2 Field Roast sausages sliced at an angle (I used Smoked Apple Sage)
  • 2 garlic cloves finely minced
  • 1 tsp jerk paste - optional
  • 1 14 oz can Fire-Roasted Tomatoes
  • 2 large zucchini spiralized
  • 1/4 cup fresh basil
  • 1/4 cup Vegan Parmesan Cheese
  • Salt and Pepper to taste
Course Main Dish
Cuisine Italian, Jamaican
Servings
Ingredients
  • 2 tbsp olive oil
  • 1 cup bell peppers cut in large dices, multi-colors
  • 1/2 cup onion cut in large dices
  • 2 Field Roast sausages sliced at an angle (I used Smoked Apple Sage)
  • 2 garlic cloves finely minced
  • 1 tsp jerk paste - optional
  • 1 14 oz can Fire-Roasted Tomatoes
  • 2 large zucchini spiralized
  • 1/4 cup fresh basil
  • 1/4 cup Vegan Parmesan Cheese
  • Salt and Pepper to taste
Instructions
  1. Preheat large skillet on medium heat. Add oil and allow to heat for 30 seconds.
  2. Add pepper and onion. Sprinkle with a pinch of salt and pepper. Allow to soften for about 3-4 minutes.
  3. Move pepper and onion to one side of the pan. Add sausage in single layer. (Add a bit more oil if needed.) Brown on one side before turning and browning on the next side. 3-4 minutes.
  4. Add garlic. Stir to combine. Allow to cook for another 2 minutes.
  5. Add jerk paste, tomatoes and zucchini. Sprinkle with a bit of salt and pepper. Allow zucchini to soften slightly. Cook for 2 minutes. Taste, then add a bit more salt and pepper if needed.
  6. Remove from heat. Add basil and parmesan cheese.
  7. Serve and enjoy!
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