Directions:
- Slice clean, unpeeled zucchini into ribbons, using a vegetable peeler, and turning the zucchini as you go.
- Warm 1 TBSP olive oil in a saucepan, on medium heat.
- Saute the garlic briefly, and add tomatoes and oregano.
- Simmer uncovered for a few minutes.
- Heat the remaining oil in a large skillet.
- Add the zucchini.
- Stir for several minutes, until zucchini is soft.
- Add salt and pepper to taste, then mix in the sauce.
- Add the sausage, stir well.
- Stir in basil, and transfer to a serving dish.
- Top with parmesan cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 464.51 Kcal (1945 kJ) | ||
| Calories from fat | 293.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.63g | 50% | |
|---|---|---|---|
| Cholesterol | 126.31mg | 42% | |
| Sodium | 1137.95mg | 47% | |
| Potassium | 516.73mg | 11% | |
| Total Carbs | 3.07g | 1% | |
| Sugars | 0.71g | 3% | |
| Dietary Fiber | 0.61g | 2% | |
| Protein | 37.65g | 75% | |
| Vitamin C | 11.1mg | 19% | |
| Iron | 1.8mg | 10% | |
| Calcium | 319.4mg | 32% | |
| Amount Per 100 g | |||
| Calories | 243.46 Kcal (1019 kJ) | ||
| Calories from fat | 153.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.1g | 50% | |
|---|---|---|---|
| Cholesterol | 66.2mg | 42% | |
| Sodium | 596.41mg | 47% | |
| Potassium | 270.83mg | 11% | |
| Total Carbs | 1.61g | 1% | |
| Sugars | 0.37g | 3% | |
| Dietary Fiber | 0.32g | 2% | |
| Protein | 19.73g | 75% | |
| Vitamin C | 5.8mg | 19% | |
| Iron | 1mg | 10% | |
| Calcium | 167.4mg | 32% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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