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Julienned Zucchini "Spaghetti" With Quick Sausage, Tomato, And Basil Sauce

Julienned Zucchini


  • 10 oz. lowfat turkey italian sausage, hot or mild (about 3 links if you're using that type)
  • 2-3 t olive oil, divided
  • 3 large cloves of garlic, minced + 3 more to season the oil
  • pinch hot pepper flakes (optional)
  • 1 (14.5 oz.) can petite dice tomatoes with juice (or use 2 generous cups chopped fresh tomatoes)
  • 1/4 cup water
  • 1 tsp. ground fennel (or less if you're not crazy about fennel)
  • 2 medium sized zucchini (9-10 inches long) cut into thin strands with a julienne cutter
  • or a mandoline slicer
  • 5 t chopped fresh basil
  • 2 t chopped fresh parsley
  • 1 t chopped fresh oregano
  • salt and fresh ground black pepper to taste (for seasoning zucchini)
  • freshly grated parmesan cheese for serving if desired