Yes! It is made 100% of zucchini which is so good for you. Reheat: In a large skillet and simmer until heated through and the sauce has thickened. Store: Leftovers in an airtight container in the refrigerator for 2-3 days.Make it vegan by grating a plant-based parmesan over the zucchini pasta at the end.More veggies! Add even more veggies to the sauce by sautéing finely chopped carrot or celery!.I also love adding homemade meatballs to this! Add protein: While I do enjoy zucchini pasta as is you can add your favorite choice of protein to them! Chicken, beef, shrimp, ground turkey, or sausage are all great choices.Serve: Stir in basil and Parmesan cheese. Add zucchini noodles to the sauce and cook for 2-3 minutes or until tender. Bring to a light simmer and cook for 10 minutes. Add in crushed tomatoes, oregano, and red pepper flakes. Next, add garlic and cook for an additional minute. Add in onion and cook for 2-3 minutes until tender. Prepare the sauce for zucchini noodles: Add oil to a large saucepan.I like to leave the skin on the zucchini for the color and added fiber. Spiralize zucchini: Making zucchini noodles at home does not take much effort at all! I love using this handheld zoodler, this countertop one or you could also use the attachment on your food processor if you have it as well. Skip it or add a plant based-alternative to keep this zucchini pasta vegan.
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