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  • Lindsey, EDRD

Summer Swing

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

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