Alright- let’s talk zucchini! This is an absolute favorite veggie of mine but, if you are not a fan of zucchini squash yet, you just might be after they find their way into your kitchen. Let’s take one word off the table right now- pasta- just remove it. Instead, think of a light tasting dinner that is loaded with flavor from your fresh veggies, spices, and tender meats. Zucchini makes for a fantastic palette to build a family style dinner on. Plus, one dish on the table equals less clean up! This is how I make my zoodles and pair them with meatballs or roasted veggies for a meal that is sure to please your taste buds!
Spiralizer- Here you can see I just use a hand held one, I will have some favorites on a page of my blog coming up.
Glass baking dish- 13″ x 9″
several small Zucchini- I look for the smaller, skinnier ones because they have far less seeds. I used 6 zucchini.
salt, black pepper, basil (fresh or dried)
Start by cutting off the stem of your zucchini, then spiralize them! Remove the stems and spiral of pulp.
Spread the zucchini out in your baking dish. Use a knife to cut into 4 or 6 parts. This is just to break up the really long zoodles and will make it easier to serve. Sprinkle with salt, black pepper, and basil to taste.
Bake in the oven at 350* for 10 minutes. Take out and give a stir. Put the zoodle dish back into the oven for 5 minutes or top with your roasted veggies or meatballs and sauce (or gravy for some) and put back in the oven for 5 minutes. Then you can take right to the table for family style dinner, or serve onto plates first.
Try this: Quick and easy meatballs!
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