Serves: 4
Total Calories: 1,334

3 medium zucchini
4 cups Marinara Sauce

1. Peel the zucchini, then cut them into pieces about 2 1/2 inches long.
2. Using a spiralizer or a vegetable peeler (see FYI below), cut each piece of zucchini into long flat “noodles.” Place the noodles in a colander or strainer and let sit for 20 minutes at room temperature to release excess moisture. This prevents the sauce from getting watery when you add it.

3. Transfer the noodles to a serving bowl, toss with the sauce, and serve immediately.

For a Change . . .
* Instead of (or in addition to) zucchini, make the noodles with another firm, round vegetable. Beets, butternut squash, jicama, and summer squash are good choices.
* Instead of marinara, toss the noodles with Pesto or simply add a drizzle of olive oil, some chopped tomatoes, a little fresh basil, and a sprinkling of sea salt.

FYI . . .
If you don’t own a spiralizer, you can use a vegetable peeler to make long, flat noodles. To do this, peel the vegetable and hold it in one hand. With your other hand, take the vegetable peeler and press down on the vegetable. Slowly move the peeler from the top of the vegetable to the bottom, using long, sweeping strokes to cut thin, flat strips.

Nutritional Facts:

Serves: 4
Total Calories: 1,334
Calories from Fat: 960

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