Low Carb Sausage Zucchini Noodle Casserole

Directions

• 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.