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Zucchini Noodle Bowls with Chicken Sausage & Pesto

  • 15 m
  • 15 m
Carolyn A. Hodges, R.D.
“Cut down on prep time for this meal-prep zoodle recipe by using premade zucchini noodles from the produce section. Canned beans and precooked chicken sausage heat in about 5 minutes and add protein, while store-bought refrigerated pesto serves as a fast and flavorful topping.”

Ingredients

    • 2 teaspoons olive oil
    • 6 ounces cooked Italian chicken sausage links (about 2), sliced into ½-inch pieces
    • 1 pound zucchini noodles
    • 1 (14 ounce) can no-salt-added cannellini beans, rinsed
    • 1 (7 ounce) jar roasted red peppers, rinsed and sliced
    • ½ cup refrigerated pesto

Directions

  • 1 Heat oil in a nonstick skillet over medium heat. Add sausage and cook, stirring often, until browned and heated through, about 5 minutes.
  • 2 Divide zucchini noodles among 4 single-serving containers with lids (about 2 cups per container). Top each with equal amounts of the sausage, beans, peppers and pesto.
  • 3 To reheat, vent the lid and microwave on High until the sausage is steaming and the noodles are tender, 2½ to 3 minutes.
  • To make ahead: Refrigerate for up to 4 days.
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