Zucchini noodles are also a good source of vitamins and minerals ... You can then use the zucchini strips in place of lasagna noodles, layering them with cheese and tomato sauce as you would with ...

zucchini peels, thyme sprigs, and ground pepper. Add water if needed, depending on how thick or thin you want the sauce. Top the zucchini with the sauce and garnish with basil (to taste, whole or ...

Use a vegetable spiralizer to turn the squash and zucchini into spaghetti-shaped noodles. Add 1/4 c (59 mL) of water to a 24-inch (61-cm) skillet and heat until simmering. If you prefer, omit the ...

Make sure you save enough sauce to cover the last layer of zucchini noodles. Then, sprinkle the shredded mozzarella to the top. Bake at 375 degrees for 30 minutes. If not golden brown after the 30 ...

Once the sauce is heated through, pour over chicken/vegetables. Toss everything around until combined. Place on a serving dish, top with sesame seeds, cilantro, peanuts, and green onion. Serve ...

Toss to coat in the sauce, cooking for another 2-3 minutes until zucchini noodles are tender. Top with fresh parsley and Parmesan cheese. Spiralize the zucchini and set aside. Season chicken breasts ...

Layer thinly sliced zucchini with marinara sauce, ricotta cheese and mozzarella cheese to create a lighter and gluten-free version of traditional lasagna. Baked until bubbly and golden, zucchini ...