Sun Dried Tomato & Sausage "Zasta" (Paleo & Gluten-Free)

Note to self: When using the spiralizer, keep your your hands on the handle. In fact, keep your hands as far from the blades as possible. Especially the day before a climbing trip. 

Some lessons, you just have to learn the hard way! This dish was actually not the dish I was making when I sliced my finger, but just thinking about the spiralizer right now has me curling my fingers. It's okay--I'm still going to force my fingers to type out this post, because this recipe is just that delicious. What is it about those long strings that make dinner so much fun?! 

Do you know what else I love? Sausage. Most kinds of sausage. Those little bites of fennel seed are my favorite, unless we're talking about breakfast sausage, in which case I'm all about that sweet and savory combo. 

My mom recently texted me, "Let's have a sausage making day!" I guess it's genetic. 

I could rename this "a pile of some things I love" I because sun dried tomatoes, artichoke hearts, and basil are also all up there on my list. Only problem with that name is that I love a lot of things, and that title may get confusing. I'm not convinced that adding my other favorites (chocolate, apples) would make it better. So we'd better stick to Sun Dried Tomato & Sausage Zasta. 

Sun Dried Tomato & Sausage “Zasta”

Paleo, Primal, Gluten-Free, Grain-Free    |       |    Print Friendly and PDF

This recipe is easily adaptable-- use whatever kind of savory sausage you have, swap in dried basil in the winter, or leave out sun dried tomatoes when you can't find them. It will still be great!

Serves: 2-3   |    Total Time:


  • 3 medium zucchini
  • 3 cloves garlic
  • 1 tablespoon coconut oil
  • 2 savory sausages of choice (1/2 pound of sausage)
  • 1/2 cup sun dried tomatoes in olive oil (or rehydrated with water)
  • 1/2 cup artichoke hearts, quartered
  • Sprinkle dried oregano
  • Sprinkle red pepper flakes
  • Salt & pepper
  • Small handful of fresh basil


  1. Heat the oil in a skillet. Add the sausages and cook until no longer pink on the inside. Remove from pan, and set aside for later.
  2. Mince the garlic and add to the pan. Spiralize the zucchini while the garlic browns (I use this Spiralizer). Add both the spiraled zucchini and the sun dried tomatoes and artichokes to the pan. Sprinkle generously with salt and pepper. Add red pepper flakes, oregano, and basil. Stir.
  3. When the zucchini noodles are soft but not wilted, remove from heat. Serve on plate, slice sausages and plate over zasta, and serve immediately.