- 1 1/2 pounds Italian turkey sausage
- 15 ounces pizza sauce
- 1 15-ounce can tomatoes
- 1 medium white onion, diced
- 8 ounces mushrooms, quartered (approx 2 Cups)
- 6 Cups zucchini spirals
- 1/2 cup sliced black olives
- 1 Tbsp olive oil
- 1 Tbsp oregano
- 1/2 Tbsp basil
- 1/2 tsp salt
- 1/2 tsp pepper
- Measure out and prep all your ingredients, including removing the stems and cutting the mushrooms into quarters, dicing the onion, and removing sausage from casings.
- In a large skillet, sauté the zucchini in olive oil on medium heat and cook through, about 4-5 minutes. When done, pour the zucchini spirals into a colander to drain and set aside.
- Add the diced onions and mushroom quarters to the same pan, adding a bit more olive oil if necessary, and cook for 2-3 minutes until tender.
- Using a spatula, move the mushrooms and onions to the edges of the pan, leaving the center of the pan empty for the sausage. Add the sausage and cook for 5-7 minutes until it is browned, breaking it up with a spatula and mixing it in with the mushrooms and onions as it cooks.
- Add the tomatoes, pizza sauce, and spices, stirring together and cooking for an additional 5 minutes.
- Mix zucchini spirals in with the sausage and sauce, stirring together for about a minute.
Serve topped with olive slices, and fresh oregano or basil.
A note about the sausage – we’ve tried several different kinds of sausage with this recipe, from organic breakfast sausage from Whole Foods, to Italian turkey sausages from our local butcher where I just remove the sausage from the casings. Use your favorite!
A note about zucchini spirals – I confess, I don’t own a spiralizer. I usually buy them already spiraled from our local grocer. But I’ve also used frozen zucchini spirals, in which case I skip the pan sauté and just heat them in them microwave before adding the sauce.
A note about tomatoes – I found the canned Fire Roasted Tomatoes have the best flavor. You can also use fresh cherry or grape tomatoes. Just swap out the canned for 1 pint of fresh tomatoes and be sure to cut them in half before cooking.
If you’re feeling Whole30-ish, some fresh shaved Parmigiano Reggiano tastes great on this. And if you’re not an olive fan, just omit them.
- Category: Dinner
- Cuisine: Italian
Keywords: Whole 30, Whole30, Pizza, Pizza Bowls, One-Pan Meal, Weeknight Dinner