Zucchini Noodle and Chicken Sausage Bake Recipe

Happy Tuesday pretty friends! Today is the second day of this year eat pretty and feel pretty challenge. If you are new to the challenge, make sure you read last weeks post to learn more about it. On top of focusing on hydrating ourselves this week, we are also working on eating clean. I’ve been pinning healthy recipes on my Pinterest Board so make sure you follow that for some daily inspiration. Today I wanted to share a super easy, affordable, nutritious recipe I made last night!

I actually wasn’t planning on sharing this recipe {as you can tell by the terrible photos I took with my phone} but I got so much feedback on Snapchat I decided to. I made this recipe last night for my husband and I and it was a huge hit! And I cannot stress how easy this recipe was to put together.

I love cooking with zucchini noodles because they hold up well when heated and they have a mild taste. You could easily make your own noodles and save even more money but I love these Veggie Noodle Co ones for when I don’t have a lot of time to cook. The Chicken Sausage was on sale at Whole Foods for $3.99 and I only used 2 links so you could easily feed a family with one pack!

Also, for all my friends who are doing special diets right now, this recipe is Paleo and Whole30 approved!

Zucchini Noodles Nutrition

• Lower carbohydrate option: A plate of spaghetti typically contains 100 to 150 grams of carbohydrate, and that is before you add the garlic bread and soft drink that might go with it.  If you want to enjoy spaghetti without blowing your carb budget, zucchini can be a delicious low-carb substitute.
• Zucchini noodles are also significantly lower in calories. Each medium zucchini provides 33 calories, 6.1 grams of total carbohydrates and 2.0 grams of fiber.

Zucchini Noodle Sausage Bake Recipe

Ingredients 

{makes 2 servings}

• 1 pack of Zucchini Noodles (or 1 1/2 cups of your own noodles)
• 2 chicken sausage links, sliced
• 1/4 cup onion, diced
• 2 eggs
• 1 teaspoon garlic salt

Instructions 

1. Preheat your oven to 375 degrees and heat a medium heavy skillet over med-hi heat.
2. Add the chicken sausage and cook, stirring to evenly brown, until about 2/3-3/4 of the way done, then drain most of the fat, leaving just a bit to cook the onions and zucchini noodles.
3. Stir in the diced onions with the sausage and cook until onions soften and sausage starts to crisp.
4. Toss the prepared zucchini noodles. Sprinkle garlic salt and continue to stir.
5. Transfer to an 8-9 inch casserole dish or 9 inch pie dish OR leave in oven safe cast iron.
6. Create 2 nooks in the mixture for the eggs and carefully crack each one into its nook. Bake in the preheated oven for 20-25 minutes or until the eggs are cooked to preference.

Enjoy!

XO,