| Directions |
1. Slice the unpeeled zucchini into ribbons, using a vegetable peeler and turning the squash as you go. Put 1 tablespoon of the olive oil in a saucepan over medium heat";@ when it's warm, add the pressed garlic. Saute briefly, then add the tomatoes and oregano. Let the sauce simmer uncoverd for a few minutes.
2. Meanwhile, heat the remaining tablespoon of oil in a wide skillet";@ when it's hot, add the zucchini. Stir for several minutes until the zucchini is soft and the edges are clear. Add salt and pepper to taste, then mix in the sauce. Add the sausage and stir well. Stir in the basil and transfer to a serving dish. Scatter the Parmesan over the top.
3. This recipe yields 2 servings.
4. Carbs: 11g
Protein: 20.7g
Fat: 36.8g
Fiber: ?
ECC = ?
Per Serving (excluding unknown items): 663 Calories";@ 56g Fat (74.5% calories from fat)";@ 29g Protein";@ 14g Carbohydrate";@ 5g Dietary Fiber";@ 102mg Cholesterol";@ 1214mg Sodium. Exchanges: 0 Grain(Starch)";@ 3 1/2 Lean Meat";@ 2 Vegetable";@ 9 Fat. |