Zucchini Noodles with Red Sauce

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….

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Hike to Upper Calf Creek Falls through the lava balls, in Escalante

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So much love, with my fur baby at Lower Calf Creek Falls in Escalante

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Slot Canyon off Burr Trail in Boulder

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Our home for the weekend! The Tipi at Boulder Mountain Guest Ranch.

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Capital Reef National Park

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!

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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

Vegan Meatballs (my favorites are the lentil meatballs from One Green Planet or these Mushroom Bites)

1 TBS EVOO (extra virgin olive oil)

1 tsp garlic powder

Salt & pepper

Red Pepper Flakes (optional)

Vegan Parmesan

Side Salad (optional)

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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.

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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.

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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!

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Place the noodles in a serving bowl and pour on the sauce & vegan meatballs.  Top with red pepper flakes and vegan parmesan, and enjoy!

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