Zucchini noodles, aka zoodles, are actually super satisfying. You’d think they wouldn’t be, but if you use the right blade setting on your mandolin, they can be twirled around your fork, just like spaghetti. And as any girl knows, the twirl is half the fun.
I have made zucchini noodles before, but it was time I tried a new combo. This particular combo comes together in NO JOKE 7 minutes. Did you ever think a full meal that’s not a pb&j could be made that quickly? You’re lying if you answered yes.
Start by slicing up chicken sausage. I would say 2 links of chicken sausage for 2-3 zucchinis. Warm the sausage up in some olive oil over medium heat. It’s already cooked so you’re just taking the chill off.
While that’s warming (about 3 minutes), slice your zucchini into noodles with a mandolin or spiralizer.
Add your “noodles” to the pan with some salt and cook for another 2 minutes to tenderize the zucchini.
Once everything looks good, stir in crème fraîche or this European style fresh cheese that I found (in the refrigerator section next to the crème fraîche).
Make sure you stir the cheese/crème fraîche a bit so it’s not watery. Also, if the zucchini releases any water while cooking, you should transport the zoodles and sausage to a bowl with tongs before incorporating the cheese. Nobody wants watery pasta…or watery pasta substitutes.