Veggie-Filled Meat Sauce with Zucchini Noodles
Zucchini noodles (or "zoodles") are all the rage as they're a healthy, gluten-free alternative to pasta. In this recipe, crisp-tender zoodles and sautéed mushrooms are served with a meaty tomato sauce. You'll be serving up more vegetables and we promise--nobody will miss the pasta!
Equipment: Vegetable spiralizer, julienne cutter or mandoline
Variation: If you don't have a vegetable spiralizer, julienne cutter or mandoline, use a vegetable peeler to cut zucchini lengthwise into long, thin ribbons. If desired, cut the zucchini noodles or ribbons into shorter lengths with kitchen scissors to make them easier to serve.
3 1/2 vegetable, 1 lean protein, 1/2 fat