By using a sheet pan, you can create one of that quickest and tastiest spaghetti zoodles. And when you add sliced sausage, it's next level!

Here's another delicious weeknight sheet-pan dinner — this low-carb and keto-friendly spaghetti zoodles and sausage sheet pan. It's one of simplest ways to prepare spaghetti zoodles since you don't need to "sweat" the zoodles (draining the zoodles of excess water before cooking so they don't become soggy) before roasting in the oven along with the sliced sausage.

In this recipe, we use our favorite pasta sauce, Rao's Arrabbiata Sauce, along with Aidells Andouille Sausage (Cajun Style) to give the spaghetti zoodles a nice, spicy kick. However, you can change it up by using an alternative flavor of sauce or sausage.

Once in the oven, this sheet pan spaghetti zoodles and sausage takes just 15 minutes. And like most sheet pan dinners, the clean-up is easy peasy.

Key Ingredients

This sheet pan is composed of just 6 ingredients: zucchini, olive oil, salt, Aidells Andouille Sausage, Rao's Arrabbiata Sauce, and grated parmesan.

Zoodles: Zoodles are simply zucchini strands that look like noodles, which are typically made with a spiralizer. You can either purchase zoodles already spiralized at the store (in the refrigerated section, usually near prepared salads or bagged salad) or you can spiralize zoodles at home. If you're spiralizing at home, you'll likely need at least two zucchinis.

Rao's Arrabbiata Sauce: We recommend Rao's Arrabbiata Sauce since it's one the best low-carb sauces out there (in terms of carbs, taste and clean ingredients). We use Arrabbiata (since it has a tasty kick), but you can also use Rao's regular marinara sauce or another low-carb sauce of your preference. 

Aidells Cajun-Style Andouille Sausage: We also recommend using Aidells smoked sausages since they are one of the lowest-carb sausages out there and are made with all natural ingredients. In this recipe, we use Aidells Cajun-Style Andouille, but you could consider another flavor like Italian. You could even replace the sausages with Aidells meatballs (or another brand if you prefer), but just be sure to check the ingredients and carbs as some flavors are higher in carbs than others.

How to Make

STEP 1: Line a sheet pan with parchment paper and pre-heat the oven to 350 degrees F.

STEP 2: Next, prepare the zucchini zoodles. You can either purchase them already spiralized at the store or you can spiralize at home. If you're spiralizing at home, you'll likely need at least two zucchinis, depending on the size of the zucchinis. We use the OXO spiralizer, which makes the whole process quick and easy.

When done, spread the zoodles about to fill half the sheet pan. It's okay that the zoodles overlap as long as they are evenly spread about. Then, combine with a tablespoon of olive and oil until lightly coated and season with salt.

STEP 3: After, slice the sausages into thin slices that are about ¼- to ½- inch thick. Place the sliced sausage on the other half of the sheet pan in one even level with a little space between each.

STEP 4: Put the sheet pan in the oven and let bake for 10 minutes. After, remove pan from the oven and combine zoodles with a ½ cup of Rao's Arrabbiata Sauce and return the pan to the oven for 5 minutes more. Take out and sprinkle ¼ cup of grated parmesan across the zoodles and sausage. Then, plate and serve!

More Sheet Pan Recipes

If you try this recipe, we would love to hear your feedback! Leave a comment, rate it, and tag @lowcarbsimplified on your photo of this recipe on Instagram or Facebook. We hope you enjoy this recipe as much as we do!

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