Low‑Carb Italian Sausage & Pepper Skillet with Parmesan Zucchini Noodles
"Craving an Italian‑inspired dinner that stays friendly to your keto lifestyle? This Low‑Carb Italian Sausage & Pepper Skillet delivers bold, spicy flavor without the carb overload. Sugar‑free Italian sausage sizzles with sweet bell peppers and aromatic onions, then meets silky zucchini noodles tossed in a buttery Parmesan coating. The result is a one‑pan feast that’s quick enough for a busy weeknight yet impressive enough for guests. The zucchini noodles absorb the rich, garlicky sauce, keeping the dish light, low‑carb, and packed with healthy fats. For an extra kick, sprinkle red‑pepper flakes or finish with fresh basil. Serve hot, drizzle a touch more olive oil, and enjoy a satisfying keto dinner that feels indulgent without breaking your macros."
Ingredients
Instructions
Heat 1 tbsp olive oil in a large skillet over medium‑high heat.
Add the sausage, breaking it up with a spoon, and cook until browned and fully cooked, about 5–6 minutes. Remove and set aside.
In the same skillet, add the remaining 1 tbsp olive oil, then toss in the sliced onion, red and yellow peppers, and minced garlic. Sauté until vegetables are tender‑crisp, about 4 minutes.
Stir in the cooked sausage, Italian seasoning, red‑pepper flakes, salt, and pepper. Mix well and keep warm on low heat.
Meanwhile, pat the zucchini noodles dry with a paper towel to remove excess moisture.
Add the zucchini noodles to the skillet, tossing quickly for 2–3 minutes until just softened.
Sprinkle the grated Parmesan over the noodles, stirring until the cheese melts and coats the strands.
Serve immediately, garnished with extra Parmesan or fresh basil if desired.
Gather Ingredients
Step by Step
Heat 1 tbsp olive oil in a large skillet over medium‑high heat.
Add the sausage, breaking it up with a spoon, and cook until browned and fully cooked, about 5–6 minutes. Remove and set aside.
In the same skillet, add the remaining 1 tbsp olive oil, then toss in the sliced onion, red and yellow peppers, and minced garlic. Sauté until vegetables are tender‑crisp, about 4 minutes.
Stir in the cooked sausage, Italian seasoning, red‑pepper flakes, salt, and pepper. Mix well and keep warm on low heat.
Meanwhile, pat the zucchini noodles dry with a paper towel to remove excess moisture.
Add the zucchini noodles to the skillet, tossing quickly for 2–3 minutes until just softened.
Sprinkle the grated Parmesan over the noodles, stirring until the cheese melts and coats the strands.
Serve immediately, garnished with extra Parmesan or fresh basil if desired.