Close
Prep Time:30 minsAdditional Time:1 hr 15 minsTotal Time:1 hr 45 minsServings:6Yield:6 servingsJump to Nutrition Facts
Prep Time:30 minsAdditional Time:1 hr 15 minsTotal Time:1 hr 45 minsServings:6Yield:6 servings
Prep Time:30 mins
Prep Time:
30 mins
Additional Time:1 hr 15 mins
Additional Time:
1 hr 15 mins
Total Time:1 hr 45 mins
Total Time:
1 hr 45 mins
Servings:6
Servings:
6
Yield:6 servings
Yield:
6 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients4poundstomatoes, cored, halved, and seeded1red sweet pepper, halved and seeded2tablespoonsolive oil1cupchopped sweet onion4clovesgarlic, minced1tablespoonwhite balsamic vinegar¼teaspoonsalt¾teaspoonblack pepper½cupchopped fresh basil, Italian parsley, and/or oreganoNonstick cooking spray3(3 ounce)links fully cooked chicken sausage, bias-sliced24cupszucchini or yellow summer squash noodles (about 6 squash) (see Tips)
Cook Mode(Keep screen awake)
Ingredients
4poundstomatoes, cored, halved, and seeded
1red sweet pepper, halved and seeded
2tablespoonsolive oil
1cupchopped sweet onion
4clovesgarlic, minced
1tablespoonwhite balsamic vinegar
¼teaspoonsalt
¾teaspoonblack pepper
½cupchopped fresh basil, Italian parsley, and/or oregano
Nonstick cooking spray
3(3 ounce)links fully cooked chicken sausage, bias-sliced
24cupszucchini or yellow summer squash noodles (about 6 squash) (see Tips)
DirectionsPreheat broiler. Lightly brush tomatoes and sweet pepper with 1 tablespoon of the oil. Arrange half of the tomatoes and the pepper, cut sides down, in a 15x10-inch baking pan. Broil 5 to 6 inches from heat 8 to 10 minutes or until charred. Remove from pan; wrap pepper in foil. Repeat with the remaining tomatoes. Let tomatoes and pepper stand 20 minutes or until cool enough to handle. Peel off and discard skins. Chop tomatoes and pepper.In a large saucepan heat the remaining 1 tablespoon oil over medium. Add onion and garlic; cook 5 to 7 minutes or until onion is tender, stirring occasionally. Add tomatoes, sweet pepper, vinegar, salt and 1/4 teaspoon of the black pepper. Bring to boiling; reduce heat. Simmer, uncovered, 20 to 30 minutes or until tomatoes have broken down and mixture is slightly thick, stirring occasionally. Cool slightly. Blend with an immersion blender until smooth. Return to saucepan; heat through. Stir in herbs. Transfer half of the sauce to a freezer container, let cool, and freeze up to 3 months.Meanwhile, coat a 12-inch nonstick skillet with cooking spray. Heat over medium. Add sausage; cook about 5 minutes or until golden, turning once. Stir into warm sauce.To cook zoodles, coat the 12-inch skillet with cooking spray. Heat over medium high. Add half of the zoodles; cook and toss with tongs 2 to 3 minutes or until tender. Sprinkle with 1/4 teaspoon of the black pepper. Repeat with remaining zoodles and pepper. Serve sauce over hot zoodles.TipsTips: To Use Frozen Sauce, thaw overnight in refrigerator. Reheat in a medium saucepan over medium-low until heated through. Use as desired.Use a spiralizer to cut zucchini into noodles or look for them already prepared in the produce aisle of your supermarket. You really do want 24 cups of zoodles because you will have half as much after cooking.Originally appeared: Diabetic Living Magazine
Directions
Preheat broiler. Lightly brush tomatoes and sweet pepper with 1 tablespoon of the oil. Arrange half of the tomatoes and the pepper, cut sides down, in a 15x10-inch baking pan. Broil 5 to 6 inches from heat 8 to 10 minutes or until charred. Remove from pan; wrap pepper in foil. Repeat with the remaining tomatoes. Let tomatoes and pepper stand 20 minutes or until cool enough to handle. Peel off and discard skins. Chop tomatoes and pepper.In a large saucepan heat the remaining 1 tablespoon oil over medium. Add onion and garlic; cook 5 to 7 minutes or until onion is tender, stirring occasionally. Add tomatoes, sweet pepper, vinegar, salt and 1/4 teaspoon of the black pepper. Bring to boiling; reduce heat. Simmer, uncovered, 20 to 30 minutes or until tomatoes have broken down and mixture is slightly thick, stirring occasionally. Cool slightly. Blend with an immersion blender until smooth. Return to saucepan; heat through. Stir in herbs. Transfer half of the sauce to a freezer container, let cool, and freeze up to 3 months.Meanwhile, coat a 12-inch nonstick skillet with cooking spray. Heat over medium. Add sausage; cook about 5 minutes or until golden, turning once. Stir into warm sauce.To cook zoodles, coat the 12-inch skillet with cooking spray. Heat over medium high. Add half of the zoodles; cook and toss with tongs 2 to 3 minutes or until tender. Sprinkle with 1/4 teaspoon of the black pepper. Repeat with remaining zoodles and pepper. Serve sauce over hot zoodles.TipsTips: To Use Frozen Sauce, thaw overnight in refrigerator. Reheat in a medium saucepan over medium-low until heated through. Use as desired.Use a spiralizer to cut zucchini into noodles or look for them already prepared in the produce aisle of your supermarket. You really do want 24 cups of zoodles because you will have half as much after cooking.
Preheat broiler. Lightly brush tomatoes and sweet pepper with 1 tablespoon of the oil. Arrange half of the tomatoes and the pepper, cut sides down, in a 15x10-inch baking pan. Broil 5 to 6 inches from heat 8 to 10 minutes or until charred. Remove from pan; wrap pepper in foil. Repeat with the remaining tomatoes. Let tomatoes and pepper stand 20 minutes or until cool enough to handle. Peel off and discard skins. Chop tomatoes and pepper.
In a large saucepan heat the remaining 1 tablespoon oil over medium. Add onion and garlic; cook 5 to 7 minutes or until onion is tender, stirring occasionally. Add tomatoes, sweet pepper, vinegar, salt and 1/4 teaspoon of the black pepper. Bring to boiling; reduce heat. Simmer, uncovered, 20 to 30 minutes or until tomatoes have broken down and mixture is slightly thick, stirring occasionally. Cool slightly. Blend with an immersion blender until smooth. Return to saucepan; heat through. Stir in herbs. Transfer half of the sauce to a freezer container, let cool, and freeze up to 3 months.
Meanwhile, coat a 12-inch nonstick skillet with cooking spray. Heat over medium. Add sausage; cook about 5 minutes or until golden, turning once. Stir into warm sauce.
To cook zoodles, coat the 12-inch skillet with cooking spray. Heat over medium high. Add half of the zoodles; cook and toss with tongs 2 to 3 minutes or until tender. Sprinkle with 1/4 teaspoon of the black pepper. Repeat with remaining zoodles and pepper. Serve sauce over hot zoodles.
Tips
Tips: To Use Frozen Sauce, thaw overnight in refrigerator. Reheat in a medium saucepan over medium-low until heated through. Use as desired.
Use a spiralizer to cut zucchini into noodles or look for them already prepared in the produce aisle of your supermarket. You really do want 24 cups of zoodles because you will have half as much after cooking.
Originally appeared: Diabetic Living Magazine
Rate ItPrint
Nutrition Facts(per serving)175Calories7gFat20gCarbs11gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
