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Zucchini Noodles and Summer Vegetables with Sweet Pepper Chicken Sausage

Rated as 4.5 out of 5 Stars

"Fresh from the farmer's market! A light and flavorful blend of farm-fresh summer vegetables and sweet pepper chicken sausage."
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27 m servings 208 cals
Original recipe yields 4 servings


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  • Prep

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  1. Bring a pot of lightly salted water to a boil. Cook zucchini noodles (zoodles) in the boiling water until tender yet firm to the bite, about 3 minutes; drain.
  2. Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir green bell pepper, onion, seasoned salt, and sea salt for 3 minutes. Add chicken sausage and cook until sausage is lightly browned, 4 to 5 minutes. Add spinach, basil, garlic paste, and seasoned salt to taste; cook until spinach is wilted, 2 to 3 minutes.
  3. Place zoodles on a serving plate and toss with remaining 1 tablespoon olive oil and sea salt. Add sausage mixture and tomatoes and top with Parmesan cheese; season with salt and pepper.


  • Cook's Notes:
  • Cut zucchini into noodle shapes by using a mandolin or spiralizing device.
  • Replace 1 teaspoon garlic paste with 3 cloves fresh garlic, finely chopped, if desired.

Nutrition Facts

Per Serving: 208 calories; 13.6 g fat; 9.2 g carbohydrates; 11.7 g protein; 40 mg cholesterol; 1407 mg sodium. Full nutrition

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This was a great change from my usual dinners and the whole house loved it! I made the following minor changes. 1) I prep my zucchini noodles by drying them on paper towels for a bit with a lig...

I used both green and red bell peppers but that was my only change. This was really good! It was quick, healthy, colorful, and tasty and one I will make again.