Italian Zucchini Spaghetti


1 1/2 pounds hot Italian sausage links, cut into bite-size pieces

2 medium green peppers, chopped

1 cup chopped onion

2 cloves garlic, minced

3 medium zucchini, coarsely shredded

2 cups chopped peeled tomato

1 (7 1/2-ounce) can tomatoes and jalapeno peppers, undrained

1 teaspoon dried Italian seasoning

1 teaspoon chili powder

1/2 teaspoon salt

1 teaspoon lemon juice

1/2 teaspoon hot sauce

1/2 cup grated Parmesan cheese

Hot cooked spaghetti


Cook sausage, green pepper, onion, and garlic in a Dutch oven until meat is browned; drain well. Add next 8 ingredients; cook over medium heat 10 to 15 minutes or until zucchini is tender, stirring occasionally. Remove from heat; stir in cheese. Serve sauce over spaghetti.

Yield: 8 servings

Recipe by Sarah J. Phelps

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