ZUCCHINI PASTA WITH SAUSAGE

FRAN'S ZUCCHINI PASTA WITH SAUSAGE
1 batch Sicilian-Style Hot Turkey Sausage
1 clove garlic, minced
14.5 ounce can diced tomatoes, drained
1 teaspoon Italian seasoning
2 medium zucchini, julienned, about 1 1/4 pound before trimming
Salt and pepper, to taste
Pinch fresh basil, optional
1/2 cup freshly grated parmesan cheese, 2 ounces

In a large skillet, brown the sausage with the garlic; drain off any excess grease. Add the tomatoes and Italian seasoning. Simmer, uncovered, for a few minutes. Add the zucchini and cook just until it is tender but not mushy. Adjust the seasoning with salt and pepper. Sprinkle with the basil and parmesan cheese to serve.

Makes 4 servings
Do not freeze

Per Serving: 369 Calories; 25g Fat; 28g Protein; 8g Carbohydrate; 2g Dietary Fiber; 6g Net Carbs

This recipe is from Fran McCullough's "The Low-Carb Cookbook" page 267. I doubled the amount of meat to make 4 servings instead of just two and also to reduce the carbs from the tomatoes. I also simplified the cooking method. Fran used two different pans (three if you count the one to brown the sausage which she cooked separately) and cooked the zucchini separate from the sauce. There seemed to be too many steps when everything ends up in the same skillet in the end anyway. This dish is simple yet tasty. You can use commercially made Italian sausage and the carb count will remain about the same but the calorie and fat count will be a lot higher. Click the photo to see a close-up.

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