Fructose Free Whole30 Lemon-Caper Italian Sausage Zucchini Skillet
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Learn more →Ingredients
4 servings
- 1 lb whole30-compliant italian pork sausage links, sliced into ½-inch rounds
- 2 tbsp olive oil, divided
- 3 medium zucchini (about 1 ½ lb total), halved lengthwise and sliced into ½-inch half-moons
- 1 medium red bell pepper, thinly sliced
Ingredient noteRed and yellow bell peppers contain some excess fructose that a low fructose diet limits in larger servings; the small amount used here (about a third of a cup or less per serving) keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
- 4 cloves garlic, minced
- ½ tsp red pepper flakes
- ½ cup chicken broth
- 3 tbsp fresh lemon juice (from about 1 ½ lemons)
- 1 tsp lemon zest
- 2 tbsp capers, drained
- 1 tbsp ghee
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Heat 1 tbsp olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the sausage rounds in a single layer and cook undisturbed for 3 minutes, until the cut sides are deeply browned. Flip and cook 2 minutes more, until the sausage reaches 160°F (71°C) on an instant-read thermometer. Transfer to a plate and set aside.
- 2
Add the remaining 1 tbsp olive oil to the same skillet over medium-high heat. Add the zucchini and red bell pepper in an even layer, season with 1/4 tsp salt, and cook undisturbed for 3 minutes, until the undersides are golden. Stir and cook 2 minutes more, until the vegetables are just tender with a slight bite. Transfer to the plate with the sausage.
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