I love to make dishes like this in the summertime because they are so fast, easy and don’t heat up the kitchen for long. I’m in Texas and our summers can be mercilessly hot. This dinner last night came together in about 15-20 minutes total and was extremely tasty. This recipe is suitable for all phases of Atkins!
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2 medium zucchini, cut into “noodles” (makes about 2-2½ cups) with your favorite noodling tool or julienne peeler
1 T. olive oil
1 3-oz. onion, sliced
3 links smoked sausage, sliced thin (I used Meyers, made in Elgin, Texas)
1 small can sliced black olives (64 grams)
1 clove garlic, minced
2 T. my Pesto Sauce
1 medium tomato, seeded and cut into wedges
1 anchovy, mashed well (mine was 3″ long, imported, in a jar)
INSTRUCTIONS: Cut zucchini into thin noodles with your noodling tool. Have non-stick skillet ready but set aside the zucchini noodles for now. Add olive oil to skillet but just set skillet near the stove for now. In another non-stick skillet, brown the sausage. Add onion and saute until tender. Drain of any excess grease. Add olives, garlic and pesto sauce. Next add the tomato wedges and mashed anchovy. Stir and saute a couple minutes to allow flavors to meld but not allow to cook down to mush. While it is cooking, heat the other pan with the olive oil over medium-high heat. Add zucchini noodles and stirring with a kitchen fork several times, saute just until they go limp, or about 2-3 minutes. Toss zoodles into the sausage mixture and serve at once with low-carb garlic bread.
NUTRITIONAL INFO: Makes 3 large servings, each contains:
31.9 g fat 10.9 g carbs, 3.53 g fiber, 7.37 g NET CARBS
14.8 g protein
698 mg sodium