As I mentioned in my pesto zoodles post, I love a big zoodle dinner when I want to eat big but don't want all the calories. Here are two versions of zoodles, one with sauce and one without, that are my faves. The zoodles with sauce have the added protein of lentils, but you could always add a bean/legume to the zoodles without sauce. These recipes are highly adaptive to your own personal preferences.
Zoodles with Lentil Marinara Sauce
Serves 2
Ingredients
3 large zucchini or 4 small
1 box mushrooms (white or cremini), sliced
1/2 large red onion, cut into chunks
1 box (or less) fresh pre-washed baby spinach
365 Organic Fat Free Marinara Pasta Sauce or your favorite marinara sauce (I REALLY like this one because it is oil free, sugar free, and very tasty.)
1 can lentils (black preferably), drained and rinsed
10-12 pitted Kalamata olives, sliced in half lengthwise
Fresh basil-about 2 tbsp or however much you like
Garlic powder
Red pepper flakes
Optional other veggies: asparagus, roasted garlic, broccoli, artichokes, etc.
Instructions
Preheat oven to 400 degrees convection roast if roasting your veggies.
Heat 2 cups marinara sauce in a small pot with 1 cup of lentils and the Kalamata olives.
Add basil and season to taste (you could add red pepper if you like a kick). Set aside.
Spiralize the zucchini and set aside.
Sauté or roast your mushrooms, onion, and any other veggies you plan to use with a few spritzes of olive oil topped with salt, pepper, and garlic powder.
When roasted veggies are ready, quickly sauté the zucchini zoodles in a large non-stick skillet spritzed with a few sprays of olive oil (or a tbsp or two of broth/water). Do NOT overcook.
After a minute or two, add in desired amount of fresh baby spinach and let it wilt in the final minute or two of cooking.
When zoodles are tender and spinach is wilted, top the zucchini with veggies and gently toss. Adjust seasoning, adding red pepper flakes if you like a kick.
Top with preferred amount of heated sauce.
Serve with Rawmesan.
Zoodles without Sauce
Serves 2
Ingredients
3 large zucchini or 4 small
3/4-1 cup cherry tomatoes cut in half lengthwise (or 1-2 regular tomatoes chopped)
1 box mushrooms (white or cremini), sliced
1/2 large red onion, cut into chunks
1 box (or less) fresh pre-washed baby spinach
5 cloves garlic
10-12 pitted Kalamata olives, sliced in half lengthwise
Fresh basil-about 2 tbsp or however much you like
Garlic powder
Red pepper flakes
Optional other veggies: asparagus, broccoli, yellow squash, artichokes, etc.
Optional protein: roast chickpeas along with your veggies
Instructions
Preheat oven to 400 degrees convection roast.
Place tomatoes, onions, garlic cloves, and any other veggies you are using (I like to sauté my mushrooms separately, but you can roast them if you prefer) on a baking tray lined with parchment paper.
Spritz the veggies with olive oil (about 6-7 sprays but the more the tastier) and sprinkle with salt and pepper and roast until browned--about 15-30 minutes depending on your oven. You may need to toss the veggies halfway through roasting to ensure even cooking.
In the meantime, spiralize zucchini and set aside.
Sauté mushrooms in a non stick skillet with a spritz or two of olive oil, garlic powder, salt/pepper until browned.
When roasted veggies are ready, quickly sauté the zucchini zoodles on medium high in a large non-stick skillet spritzed with a few sprays of olive oil (or a tbsp or two of broth/water). Do NOT overcook.
After a minute or two, add in the desired amount of fresh baby spinach and let it wilt in the final minute or two of cooking.
When zoodles are tender and spinach is wilted, top the zucchini with roasted veggies and red pepper flakes and toss gently. Adjust seasoning.
Top with Rawmesan before serving.
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