This time of year, since I’ve got vegetables running out my ears in the garden, I try to figure out recipes that will accommodate many of them, working towards dishes that are SPEEDY suppers that I can prepare on the cooktop and not heat up that dreaded, hot, oven. I bet you totally understand, right? This skillet meal offers zucchini noodles, instead of pasta noodles (but feel to substitute cooked pasta noodles if you’d like) so it’s super low-carb and the boys like it because, “YES, there’s MEAT in it!” Don’t season your veggies with salt and pepper until the end of the cooking time, or they’ll really release their juices into the bottom of your skillet instead of retaining them.
1 lb. beef or pork kielbasa sausage, sliced, browned off in a bit of oil, and reserved
olive oil, if needed
2 cups shredded cabbage or coleslaw mix
1 cup shredded carrots
2 cups Brussels sprouts, halved and parboiled a bit (this makes your skillet come together quicker because you aren’t waiting on the brussels sprouts to cook)
2 red and/or yellow sweet bell peppers, seeds and membranes removed, sliced into thin strips
1 cup edamame
1 cup grape tomato halves
½ lb. sliced button mushrooms
2-3 small to medium zucchini, cut into zucchini noodles using a Veggeti or similar tool
2-3 heaping tablespoons basil/mint pesto (or substitute your favorite type of pesto)
splash of heavy cream
kosher salt and freshly ground black pepper, to taste
Parmesan cheese, as garnish
In the same skillet that you browned the sausage, over medium high heat, add a tiny bit of olive oil; when oil is hot, add cabbage, carrots, Brussels sprout halves, and bell peppers to skillet and cook until slightly softened, approx. 6-8 minutes, stirring occasionally.
Add edamame, tomatoes, and mushrooms to skillet and continue to cook for an additional 2-3 minutes, then add zucchini noodles and pesto and cook for just a few additional seconds, only until zucchini noodles are cooked through.
Stir in a splash of heavy cream and combine; season to taste with kosher salt and freshly ground black pepper.
To serve, garnish with Parmesan cheese.
Now You’re Cookin’,