It’s Wednesday, that meals it’s time to feature another awesome recipe!
Since we have been trying to alleviate a lot of pasta from our diet, we opted to try substituting with Zucchini, just as a one off to give it a try. I thought this would be tricky with the kids, given that they now appear to be *allergic* to anything healthy.
My once not so picky, would eat any and everything eaters, now will barely eat anything put in front of them; oh joy.
This meant that there had to be some limits to my creativity.
Instead of hiding from them that the *noodles* would be vegetables,I decided it would be easiest to let them help that way they could see the process from start to finish.
Now, I am not big on zucchini myself, nor have I ever had to spiral zucchini, so this was a first all the way around for my family. Oh and after the fact, I remembered that I had a Ninja Spiralizer…
I am going to skip the long drawn out steps (that you can read below), and just jump to the delicious final product:
If you give this recipe a try, be sure to let me know in the comments below!
- 2 Medium Zucchini
- 1 pint of Cherry tomatoes
- 1 small onion
- 1 teaspoon garlic
- 1 small red pepper
- 1 teaspoon butter
- Olive oil
- 1 Tablespoon brown sugar
- 1 teaspoon of Italian seasoning
- 1 teaspoon ground oregano
- 1 teaspoon sweet basil
- 2 small can's tomato sauce
- Salt and pepper
- Garlic Salt
- Wash the Zucchini and tomato's and dry on paper towels.
- Place the butter in a shallow roasting pan, and turn the oven to 400 degrees.
- Melt the butter in the oven, and remove pan to counter. Carefully put washed cherry tomato's in the butter, drizzle with Olive oil and sprinkle salt on tomato's. Place dish in oven.
- Cut Onion into bite size pieces and place in dish with tomato's to roast both until golden and caramelized. Once tomato's and onions are roasted, remove from oven and set aside.
- Place Zucchinis in a Zoodle maker, and when they've been cut into noodles, place zoodles in boiling water for approximately 5 minutes.
- Remove zoodles from water, and drain in a colander, until all liquid is removed. Set aside. With a slotted spoon, smash tomato's in the roasting dish until they burst.
- Add tomato sauce to a saucepan over low heat, add roasted tomato's and onions to sauce.
- Add the brown sugar, Italian seasoning, oregano, and basil, and stir all together. Sprinkle with garlic salt and pepper to taste.
- Cook on stove top until hot and bubble, then remove from heat. Place zoodles in a soup bowl, and ladle tomato sauce over them, toss lightly. Top with Parmesan cheese, and fresh parsley.
Love of impromptu dance parties, 80’s cartoons, and horizontal life pauses (aka naps); Natasha Brown is a stay at home mom of 4 kids, and wife to one lucky guy! In her spare time, she is co-editor of Grits & Grace, as well as editor for The Mother Hustler Blog and Creative Director for the Mother Hustler podcast.