Happy Friday! This week was a blur. We’re still trying to recover after our amazing trip to southern Utah last weekend. We explored Escalante, Boulder and Capital Reef National Park which are about 5 hours south from Park City, but feels like you’re in a whole different world! It’s so beautiful down there….
So hard to leave southern Utah and get back to reality!!! Anyways – so it’s Friday night, we’re tired, so we’re staying in and making dinner… and, I finally broke out the spiralizer I got for Christmas!!!! (thanks Mom!) Kyle is going low-carb-workout-crazy so I spiralized some zucchini which amazingly transformed into the most perfect al dente noodles. I am hooked. The spiralizer was so easy and these noodles were so good! Paired with sauce, some vegan meatballs I pulled out of the freezer, and a simple side salad, dinner was quick, healthy and delicious. This is a must try!
This served 2 of us, but we ate really big portions… also zucchinis aren’t quite in season yet so we used 3 1/2 small ones, could probably just use 1 in the summer when they are huge!
3-4 very small zucchini, or 1-2 very large
2-3 cups of your favorite red sauce, jarred or homemade
1 TBS EVOO (extra virgin olive oil)
1 tsp garlic powder
Salt & pepper
Red Pepper Flakes (optional)
Side Salad (optional)
Heat sauce on low in small sauce pan, and add meatballs. Cook on low while you prep the zucchini noodles, and throw together a small side salad.
Wash & dry the zucchini, chop the ends off and put through the spiralizer. Gather the noodles in a colander/strainer and sprinkle with salt. Allow the noodles to drain for a bit while the sauce & vegan meatballs continue to warm through.
When you’re ready, heat the EVOO in a saute pan, and then add the zucchini noodles. Sprinkle in some salt, pepper, red pepper flakes & garlic powder. Toss around the pan for 1-2 minutes then they’re ready!
Place the noodles in a serving bowl and pour on the sauce & vegan meatballs. Top with red pepper flakes and vegan parmesan, and enjoy!