Serves: 2
Total Calories: 550
1. Slice the unpeeled zucchini into ribbons, using a vegetable peeler and turning the squash as you go.
2. Put 1 tablespoon of the olive oil in a saucepan over medium heat when it's warm, add the pressed garlic. Sauté briefly, then add the tomatoes and oregano. Let the sauce simmer uncovered for a few minutes.
3. Meanwhile, heat the remaining tablespoon of oil in a wide skillet when it's hot, add the zucchini. Stir for several minutes until the zucchini is soft and the edges are clear. Add salt and pepper to taste, then mix in the sauce. Add the sausage and stir well. Stir in the basil and transfer to a serving dish. Scatter the Parmesan over the top.
This Zucchini Pasta recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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