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Low Carb Italian Sausage and Zucchini Bowls
It's easy to toss these Italian Sausage and Zucchini Bowls together in just 30 minutes! They're gluten free, low carb and perfect for those on the keto diet.
Course
Main Course
Cuisine
Italian
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
4
bowls
Calories
253
kcal
Author
Whitney Bond
Ingredients
4
cups
zucchini
diced
8
oz
baby bella mushrooms
sliced
2
tablespoon
olive oil
1
tablespoon
Italian seasoning
10
oz
Italian Chicken Sausage Links
2
cups
baby spinach leaves
½
teaspoon
sea salt
1
tablespoon
lemon juice
½
teaspoon
lemon zest
Optional Toppings
¼
cup
mozzarella cheese
shredded
¼
cup
parmesan cheese
grated
½
teaspoon
red pepper flakes
Instructions
Preheat the oven to 400°F.
In a large bowl, toss the diced zucchini and sliced mushrooms with olive oil and Italian seasoning.
Arrange the zucchini and baby bella mushrooms on a foil lined baking sheet, place the sausage links on the baking sheet with the vegetables.
Place in the oven for 20 minutes.
Remove the sausage and veggies from the oven and slice the sausages.
Return the zucchini and mushrooms to the bowl they were tossed in earlier, along with the sliced sausages and spinach.
Toss with sea salt, lemon juice and lemon zest.
Transfer to 4 separate bowls and top with mozzarella, parmesan cheese and red pepper flakes, if you’d like.
Notes
Nutrition:
The nutritional information provided does not include the optional toppings.
Refrigeration:
Prepared bowls will stay good in the refrigerator for up to 5 days.
Nutrition
Calories:
253
kcal
|
Carbohydrates:
8
g
|
Protein:
14
g
|
Fat:
16
g
|
Saturated Fat:
4
g
|
Cholesterol:
65
mg
|
Sodium:
796
mg
|
Potassium:
677
mg
|
Fiber:
2
g
|
Sugar:
4
g
|
Vitamin A:
1926
mg
|
Vitamin C:
29
mg
|
Calcium:
65
mg
|
Iron:
2
mg
Made this recipe & loved it?
Mention
@BowlsAreTheNewPlates
or tag
#BowlsNotPlates
on Instagram!