We have been SUMMERING IT UPPPPPP this past week.
We’ve been peepin’ the nest situations around our house.
The gardens are poppin’
The flowers are bloomin’
And I’m overusing apostrophes in a major way here.
I made a new recipe this week and it’s something I’ll definitely be remaking once I have my own garden zucchini and tomatoes. It’s simple! It’s light! It’s zoodles with roasted tomatoes and sausage! If you don’t have a spiralizer, do not worry. If you *do* have a spiralizer but don’t feel like taking the time to use it, do not worry. You could just as easily chippity-chop up the zucchini into slices and roll with it that way.
Zoodles with roasted tomatoes and sausage
-4-5 medium-ish zucchini (I used four but if yours are on the petite size, go with 5), spiralized and gently pressed with a towel to remove excess moisture
-2 pints grape or cherry tomatoes, halved the long way
-2 tablespoons olive oil
-1 package (4 links) sun dried tomato/Italian-ish flavor precooked chicken sausages, sliced
-1/4 teaspoon garlic powder
-1/4 teaspoon ground black pepper
-1/2 teaspoon salt
-1 cup part skim ricotta cheese
-Crushed red pepper, if desired
Preheat oven to high broil. Toss the tomatoes with 1 tablespoon of the olive oil. Broil for 3-5 minutes. The goal is for some of the tomatoes to get slightly blistered.
Turn down oven to 425 degrees. Add sliced sausages, return to oven for about 5 minutes. Add zoodles and toss with remaining olive oil, garlic, pepper, and salt. Return to the oven for ~10 minutes. Divide into four servings and top with a nice ¼ cup dollop of ricotta, and if you’d like, a sprinkling of crushed red pepper.
A perfect summer meal, minus the use of the raging hot oven, haha! Makes four heaping servings. Per serving: 332 calories, 18 grams carbohydrates (including 4 grams fiber), 20 grams fat, 23 grams protein, 697 mg sodium