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No-Pasta Low-Carb Salad with Zucchini, Italian Sausage, Red Pepper, and Olives

No-Pasta Low-Carb Salad with Zucchini, Italian Sausage, Red Pepper, and Olives
  • Category


  • Cusine



2 T olive oil, divided

1 pkg.

1 can black olives, drained

1 jar roasted red peppers, drained and cut into short strips

3 small zucchini

1/2 cup low-sugar or sugar-free vinaigrette or Italian dressing

salt and fresh-ground black pepper to taste

1 cup coarsely-grated or freshly-grated Parmesan cheese


Heat 2 tsp. olive oil in a large non-stick frying pan. Add sausage links and cook over medium-high heat until sausage is firm and well-browned on all sides. While sausage browns, drain olives well and set aside. Drain red bell peppers well, then cut peppers into short strips. When sausage is browned remove to a cutting board and let it cool enough to handle. Then cut into slices about 3/4 inch thick. Add another teaspoon or so of olive oil to the pan if needed and heat the oil over medium-high heat; then add the sausage slices and brown well on both sides. Add the other tablespoon of olive oil to the pan, heat oil over medium-high heat, then add the zucchini slices and cook just until the zucchini is barely starting to soften, about 4-5 minutes,Turn off heat and let zucchini cool in the pan for 2-3 minutes. Then add the salad dressing and stir to coat all the zucchini. Let zucchini marinate in the dressing for about 5 minutes. Combine cooked sausage pieces, olives, and red pepper strips in a salad bowl. Then add the slightly-marinated zucchini and any dressing left in the pan. Season the salad with a little salt and fresh-ground black pepper to taste. Add grated Parmesan and gently combine. This is best served right away but it can be refrigerated for a short time if needed. Leftovers will keep overnight in the fridge but the salad is far better when it’s freshly made.