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Zucchini Noodles Casserole with Smoked Sausage

Entrees | Prep 10 Min | Cook 30 Min

We’re cutting out the carbs but bringing all the flavor with this Zucchini Noodle Casserole featuring our Turmeric & Bell Pepper smoked sausage! 🍝 Made with fresh zucchini noodles and additional veggies, you can feel good about serving yourself an extra helping. 😉 This savory recipe is courtesy of our friends at A Full Living





4 people
  • 1 package Kiolbassa Smoked Meats Organic Turmeric and Bell Pepper smoked sausages, cut into rounds (about 11.4 ounces)
  • 3 medium zucchinis, spiralized
  • 1 tablespoon kosher salt to draw out moisture from zucchinis (most of this salt will drain out with excess moisture)
  • 1 tablespoon olive oil
  • 3 tablespoons unsalted butter
  • 6 cloves garlic, minced
  • 2 tablespoons fresh parsley
  • 1 teaspoon black pepper
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/8 teaspoon cayenne pepper (optional)
  • 1 large bell pepper, diced (any color)
  • 1 small yellow onion, diced
  • 1 pint cherry tomatoes, halved
  • 1 teaspoon kosher salt (or to taste, added slowly)
  • 8 ounces Colby jack cheese, freshly shredded
Products used in recipe


  • Start by salting the zucchini noodles heavily. Don’t worry, much of the excess liquid will drain out, along with the salt as the zoodles sit. Allow the zoodles to sit while you work on the other parts of the dish for 30 minutes.
  • Heat a cast iron skillet over medium high heat. Add olive oil, followed by the sausage rounds. Cook for 1-2 minutes on each side until browned, working in batches if necessary. Once cooked, remove from the skillet and set aside.
  • Add butter to the pan, followed by garlic, dry seasonings and parsley. Cook until garlic is fragrant, about 30 seconds. Add tomatoes, bell peppers, and onion to the pan with a good pinch of salt. Cook until vegetables have softened, about 5 minutes.
  • Preheat your oven to 375°F. Squeeze remaining liquid out of the zucchini noodles using a paper towel. Add the zoodles to the skillet, stirring to combine. Stir in about half of the shredded cheese to combine with the other ingredients, followed by your Kiolbassa sausage.
  • Top with remaining cheese for 10-15 minutes until melted. You can broil for a few minutes to get the cheese crispy at the end if you like (this is optional). Garnish with parsley, and dig in!
  • Store in an airtight container in the fridge for up to 5 days.

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