My sweetie traveled all week and said his stomach hurt from all of the eating out. This was my creation for his "welcome home" dinner. I really wanted to try a chicken satay, but didn't get my chicken marinating (maybe tomorrow?). Of course, his rental had a flat and he didn't get home until late...but he thought it was a great lunch today:) I'm always looking for inspiration and this one comes from a baked spaghetti dish my best friend's mom made.
- Ghee or other oil
- 1 onion, diced
- 2 bell peppers, diced (I used one red and one orange)
- Mushrooms, diced, about 8 oz or so
- 1.5 pounds sausage (look for a kind with no nitrates, and if you can find it, no sugar)
- Olives, sliced or diced (I had about 10 sitting in the 'fridge)
- 3-4 cups spaghetti sauce (homemade or jarred -- if jarred, look for one with no sugar, and if you're really hardcore, no alcohol)
- 2 cloves garlic, minced
- 1 tsp red pepper flakes, or to taste
- 3-4 zucchinis, sliced lengthwise
- 2/3 cup macadamia nuts, crushed
- Preheat oven to 350 degrees.
- Heat ghee or oil in a large skillet or pot (big enough for veggies, meat, and sauce)
- Chop veggies (onion, peppers, mushrooms).
- Saute veggies until they are tender, but not brown.
- Add sausage and cook until no longer pink.
- Add olives, spaghetti sauce, garlic, and red pepper flakes.
- Simmer for a few minutes to allow the flavor to meld.
- Slice zucchinis. If you have a mandolin, you can make pretty fast work of this. I cut them longways (is that even a word?), for a long "noodle".
- Crush macadamia nuts. You could whirl them fast in your food processor or take out the stress of the day and use a meat mallet
- Pour a ladle-full of sauce on the bottom of your baking dish. Put a layer of zucchini "noodles". Then add more sauce. Layer until you are finished, ending with a layer of sauce and covering all of the zucchini. Top with nuts.
- Put in the oven and bake between 15-20 minutes, or until nuts are browned, but not burnt. Then, cover loosely with foil and bake another 15-20 minutes. Remove, serve, and enjoy. It might be a little "saucey", depending upon how thick your sauce is.