Move over pasta! Delicious, nutritious, and endlessly versatile, zucchini “noodles” are the perfect way to lighten up these three classic Italian dishes.
Ingredients
- Zoodles Marinara
- Zucchini
- Marinara or tomato sauce
- Parmesan cheese
- Zoodle Lasagna
- Zucchini
- Tomato sauce
- Mozzarella cheese
- Pesto Zoodles
- Zucchini
- Pesto sauce
- Pine nuts
- Parmesan cheese
Instructions
Zoodles Marinara
- Using a spiralizer, cut your zucchini into spaghetti zoodles.
- Sauté spaghetti zoodles over low heat.
- Top warm zoodles with your favorite marinara or tomato sauce.
- Garnish with parmesan cheese and enjoy.
Zoodle Lasagna
- Preheat oven to 400 degrees.
- Using a mandolin, slice zucchini into thin sheets.
- Arrange a single layer of zoodle sheets across the bottom of a 9 x 13 baking pan.
- Top zoodles with a thin layer of tomato sauce, followed by a sprinkling of cheese.
- Continue to alternate layers of zoodle sheets with tomato sauce and cheese.
- Place baking sheet in the oven and bake for 30–45 minutes until the cheese is golden brown.
Pesto Zoodles
- Using a vegetable peeler, cut zucchini into zoodle ribbons.
- Sauté zoodle ribbons over low heat.
- Add pesto sauce, pine nuts, and parmesan cheese. Stir until warm.