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!
Source: Diabetic Living Magazine
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Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
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.
Nutrition Facts
Serving Size:
2/3 cup zucchini noodles and about 3/4 cup sauce Per Serving:
158 calories; protein 12.5g; carbohydrates 17.8g; dietary fiber 8.5g; sugars 11.6g; fat 4.6g; saturated fat 1.8g; cholesterol 26mg; vitamin a iu 2267.7IU; vitamin c 19mg; folate 38.9mcg; calcium 59.6mg; iron 1.4mg; magnesium 42.2mg; potassium 768.8mg; sodium 334.4mg.
Exchanges:
3 1/2 vegetable, 1 lean protein, 1/2 fat