Easy Peasy Zoodles
Perfectly Balance Your Plate
Serve with a bun and 1 tbsp butter or margarine.
Ingredients
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, to taste
Black Pepper, to taste
6 small zucchini
1⁄3 cup grated parmesan or pecorino
Preparation
- 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.
Nutritional Information
Per serving: Calories 200, Fat 5 g (Saturated 1 g, Trans 0 g), Cholesterol 5 mg, Sodium 590 mg, Carbohydrate 23 g (Fiber 6 g, Sugars 5 g), Protein 19 g.
Tips
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.
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