I've begun to notice my recent affection for foods that I refused to touch as a kid. Perhaps it's just something that happens as you get older. Bananas and kasha still won't get past me. Zucchini was on the top of that list of things my mother said I should eat because they were good for me and that I just could not stand. Moms are always right. I should have known. Suddenly, I turn 26 and I cannot get enough of the green squash. And do you know it makes the perfect replacement for your favorite pasta?
When I begin heathy eating in hopes of shredding some hard to move pounds, the first thing to get cut down is sugar. The second is pasta. And I love pasta! I no longer suffer through that cut with delicious zucchini pasta to the rescue. I welcomed a fantastic new gadget this week that makes the dish that much easier to prepare and it is The Mueller spiralizer, my new favorite tool. I busted it out for the first time to cook up this Zucchini noodle marinara recipe. You may have seen the process in my most recent youtube video- What I eat in a day~A Healthy Food Diary. And today as promised, the easy recipe.
I often make time to mix up some of my own homemade healthy marinara sauce or vodka sauce, but when I am trying to get it done quickly, a low fat version of the stuff jarred is good enough for me.
Zucchini Noodle Marinara
1 Large Zucchini or 2 Small Zucchinis, Spiralized
1/2 Jar Low fat Marinara Sauce or Vodka sauce
1/4 Cup Shredded Low fat White Cheddar Cheese
1/2 Cup Low fat Shredded Mozzarella and Yellow Cheddar Mix
1 Tsp. Garlic Powder
Salt and Pepper to taste
Fresh or dry parsley, to garnish.
1. Cut of the ends of your zucchinis before spiralizing them into thin sphagetti like strands.
2. Put the zucchini pasta into a non stick pot or pan and add the marinara or vodka sauce in with it. Heat over high heat on the stove top. Allow to come to a simmer, then lower to medium heat and allow to bubble and cook about 15-20 minutes, mixing every couple of minutes. They will be softened but still have a slight crunch to them once ready.
3. Lower the fire to very low heat and add shredded white cheddar, shredded mozzarella and yellow cheddar mix and garlic powder in with the cooked zucchini. Mix just to melt in and then shut the fire.
4. Sprinkle a little salt and pepper over the top and remove the zucchini mixture to a plate, bowl or serving dish of choice. Add some fresh or dry parsley one the top to garnish. Serve immediately.
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