Easy Peasy Zoodles
Perfectly Balance Your Plate
Serve with a bun and 1 tbsp butter or margarine.
1 can (28 oz/796 ml) crushed tomatoes
1⁄2 cup water or broth
1⁄2 cup plain non-dairy creamer or half and half cream (10%)
Sea Salt (Grinder), to taste
Black Pepper (Grinder), to taste
6 small zucchini
1⁄3 cup grated parmesan or pecorino
Toppings (optional): Chili Flakes & Garlic Topper, Garlic & Onion Nutritional Yeast Topper
- In a large Multipurpose Pot, combine mix, tomatoes, water, and creamer.
- Cover; simmer on medium heat for 15 min, stirring occasionally. It will thicken near the end of the cook time; stir more frequently at that time to prevent sticking. Season with salt and pepper to taste.
- Meanwhile, using a vegetable spiralizer, form zucchini into thin noodles. You should have about 6 cups. Place in a Round or Multipurpose Steamer. Cover; microwave on high at 2 min intervals until tender-crisp, about 4 min, stirring gently after each interval to ensure even cooking. Season with salt and pepper to taste.
- To serve, divide zoodles between six bowls. Spoon sauce on top, then add cheese and additional toppings, if desired.
Per serving: Calories 200, Fat 5 g (Saturated 1 g, Trans 0 g), Cholesterol 5 mg, Sodium 590 mg, Carbohydrate 23 g (Fibre 6 g, Sugars 5 g), Protein 19 g.
No spiralizer? Use the Y Peeler to make thin ribbons or the 4-in-1 Mandoline fitted with the julienne plate. Or look for pre-spiralized zucchini in the fresh produce section of most grocery stores.