Have you bought a spiralizer yet? I have a couple of them — one of the big ones that sticks to the kitchen counter with suction cups and a little one that can fit into a drawer. Both work equally well but I take out the big one when I want to make a big pile of zoodles, aka zucchini “noodles.”
There are oodles of Pinterest zoodle recipes and even whole blogs and cookbooks devoted to spiralized vegetables, but one night I didn’t feel like dragging out a bunch of ingredients. All I wanted was a cheesy, saucy pile of zoodles, which totally satisfy a pasta craving.
(Really, I’m serious. They do.)
This Zoodle Pizza Pie recipe, such as it is, contains a whopping three ingredients — five, if you include pan spray and salt. It makes a great side dish for a protein like a grilled chicken breast or shrimp. Or it can stand on its own as a light meal if you want to chow down on half the dish. Just make sure you use a really good pasta sauce, because that will be the main flavor.
And make sure to sweat down the zoodles or you’ll have a soupy mess on your hands. Sweating the vegetables makes them more tender and cooks a lot of moisture out of them.
Gather
Step by Step
- Preheat oven to 400 degrees.
- On the stovetop, spray a large pan with cooking spray and place over medium-high heat.
- When the pan is hot, add the zucchini noodles and a pinch of salt and cook until much of the moisture is out of the zucchini, around 3 minutes.
- Remove pan from heat.
- Spray a 9-inch diameter baking dish (I used a 9-inch ceramic pie pan) with cooking spray and add the zoodles.
- Pour pasta sauce over zoodles and top with cheeses.
- Bake for 15 minutes or so until cheese browns and bubbles.
Nutrition
WW PP 3; Calories 153; Total Fat 7.6g; Saturated Fat 4.3g; Trans Fat 0.0g; Cholesterol 24mg; Sodium 482mg; Potassium 429mg; Total Carbohydrates 10.8g; Dietary Fiber 2.3g; Sugars 6.2g; Protein 11.2g
