An easy, creamy, Italian cheesy sausage and zucchini noodle bake. Low carb comfort food!
Course: grain free, keto, low carb
Cuisine: easy casseroles
2clovesgarlicpeeled and minced
¾cupwhole ricotta cheese
3inchmedium sized zucchini squashspiral cut into noodles, I use this spiral cutter, about 5 size
2inchItalian or smoked sausage links (5 to 6 sizemake sure it's gluten free), chopped or sliced, I like this kind of sausage
3tbspred bell pepperchopped
1 ½tbspalmond meal or almond flour * optional
Preheat oven to 350° F, and grease or oil a medium size baking dish (3 quart or 9 x 16). Melt butter in a medium sauce pan over medium heat. Add sage and minced garlic. Stir and sauté for a few minutes. Once butter is melted and sage and garlic are mixed, add Italian seasonings and sea salt. Stir together thoroughly.
Remove from heat. Add heavy cream and ricotta, and whisk in until thoroughly mixed into the sauce. Set aside.
Place spiral zucchini noodles into a colander over the sink and press down on the zoodles with a paper towel or your hands to strain out excess water. In a large mixing bowl combine: zucchini noodles, sliced or chopped sausage.
Place zucchini noodles and sausage mixture into the baking dish. Spoon cheesy cream sauce evenly over the top of the zucchini noodles.
Sprinkle chopped red bell peppers over the top of cream sauce. Sprinkle Parmesan and mozzarella on top of the cream sauce and peppers. Sprinkle optional almond meal over the top of casserole.
Bake for 25 to 30 minutes. Remove, cool and serve.