Summer Squash Chips
Summer Squash Chips are the perfect crispy accompaniment when you’re in a squash rut. Extremely versatile and always delicious!
Summer Squash Chips are the perfect crispy accompaniment when you’re in a squash rut. Extremely versatile and always delicious!
Nothing more awesome than saying zoooooodles! Well, except maybe making them. Zoooooodles! Zoodle Shoestring Nests, Baked or Fried Serves/ Yield: 4-6 Prep Time: 5 minutes Cook/ Assembly Time: 20 minutes Total Time: 25 minutes Ingredients: 2 spiralized zucchini (zoodles) 1 egg, beaten 1/3 c. …
This meal of sausage and grilled pesto zucchini is an easy winner for any busy night. When you are eating clean or on a Whole30 one of the more tedious things is the constant cooking. It is nice to have a few recipes on hand that you can put together quickly and with a low amount of effort.
Sausage can really be a life saver in these instances as it is fairly easy to find compliant sausage free from sugar and unwanted additives. There may not be a huge amount of options but they do exist!
For this recipe I used Bilinski’s Mild Italian with Bell Peppers. If you are used to the chicken and apple sausages from Applegate (they seem to be the most common) this is not as sweet. The more savory flavors pair really nicely with the sweeter flavors of the zucchini, particularly once it is grilled.
The zucchini will fit in your pan better as spears. So if you are tight on space you may prefer to cut them in a wedge shape. You do this by, again, snipping off the ends and discarding them. Next, halve them lengthwise. Then, laying them cut side down, halve them lengthwise again. Finally, slice each quarter on a 45 degree angle toward your center cut to make a wedge. However, I prefer the long cuts as you can evenly cook and spread the pesto on them. If you are going to turn these into appetizers by rolling sausage in them you will need to cut and cook them as shown.
4
servings10
minutes10
minutes20
minutesSausage and grilled pesto zucchini is an easy winner for any busy night or it can be modified into an easy appetizer.
2 zucchinis
4 Italian sausages
3 Tbsp. olive oil
Salt & Pepper, to taste
¼ tsp. garlic powder
½ cup walnuts
1 cup fresh basil
⅓ cup olive oil
juice of 1 lemon
1 garlic clove
Cast Iron Skillet or Griddle