First, I shredded some fresh zucchini as my "pasta", making sure not to peel it (I love the skin!). I heated my big cast-iron skillet and sautéed some shallots and halved grape tomatoes in avocado oil. I then added some mini sweet pepper rings and minced garlic... the aroma at this point was already irresistible!
For protein, I used Tofurky Italian sausages, sliced into coins... not to replace a real sausage, but I just love the flavor of them! I added these to the skillet, and stir-fried everything together until hot. Finally, I added my shredded zucchini and a small jar of pesto, cooking until the zucchini was al dente. I served it with some grated parmesan on top.
It turned out perfectly! Honestly, it was hard to tell the difference between pasta and the shredded zucchini, and I'm Italian! It was a relatively light meal too, so it didn't sit too heavily.
It could easily be made vegan by omitting the pesto and parmesan, and adding extra oil with the shredded zucchini to make it a more aglio olio style. Give it a try, it's super easy!
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