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Spiralized Zucchini Skillet Pizza
1 ½ pounds of spiralized zucchini (about 3 mm thick noodles)
2 teaspoons salt
½ teaspoon fresh cracked pepper
⅓ cup flour (optional to substitute gluten-free)
¼ cup cornmeal, finely ground
2 eggs, beaten
¾ cup Parmesan cheese
1 tablespoon Italian seasoning
5 ounces fresh mozzarella, sliced into ¼ inch thick rounds
2 large tomatoes, sliced into ¼ inch thick rounds
Basil, freshly picked
1 cup of your favorite tomato sauce
1 ½ cups of your favorite roasted veggies (such as mushrooms, eggplant, bell peppers, caramelized onions, squash, tomatoes, corn, cauliflower or brussel sprouts)
½ cup pesto, for serving
Preheat oven to 475 degrees.
Heat 10-inch cast-iron pan over medium to high heat.
In a bowl, mix together spiralized zucchini, salt and pepper. Let sit for 5 to 10 minutes, squeezing out excess water, and discarding periodically.
To prepare crust: Mix together drained zucchini noodles, cornmeal, eggs, a half cup Parmesan and Italian seasoning. Stir to coat evenly. (If mixture is too wet, add a bit more flour or cornmeal)
Drizzle 2 to 3 tablespoons of olive oil into the pan. Pile zucchini mixture into the pan, lightly pressing with a spatula to form a circular “pizza”. Turn heat to high and cook for 3 to 5 minutes.
Remove from heat and pop in the oven to cook for another 15 to 17 minutes.
Top pizza with any mixture of toppings you’d like. Slather “crust” with sauce, then layer with a few basil leaves, slices of mozzarella, sliced tomatoes, roasted veggies and remaining Parmesan cheese.
Bake pizza for another 5 to 10 minutes until caramelized, bubbly and slightly crispy.
Remove from heat, and allow to cool slightly before slicing, and serving with pesto.
Spiralized Spicy Thai Peanut Zucchini ‘Noodles’
½ cup chili oil
3 tablespoons minced garlic
½ cup peanut butter, creamy
¼ cup soy sauce
2 tablespoons honey
4 tablespoons rice wine vinegar
1 pound of spiralized zucchini noodles (about 3mm thick)
1 cup sliced bell peppers
2 cups blanched and chopped veggies (such as broccoli, bok choy or spinach)
2 chicken breasts, grilled and diced
1 cup peanuts, toasted and chopped
Fresh herbs (such as sliced scallions, cilantro and basil)
Toasted sesame seeds, for garnish
Chili flakes for serving (optional)
In a large saucepan, heated over medium to low heat, cook garlic in chili oil until fragrant about 2 minutes. Stir in peanut butter and cook another minute until nutty and toasted.
Stir in soy sauce, honey, and rice wine vinegar then bring mixture to a gentle simmer.
To assemble: Toss noodles with warmed peanut sauce and layer into bowls with spiralized veggies, peanuts, bell pepper and chicken breast.
Garnish with fresh herbs and sesame seeds. Enjoy!
Baked Zucchini Egg Nests
3 zucchinis (about 2 pounds in total)
¾ cup crumbled feta (optional to use Parmesan, goat cheese or cheddar)
2 avocados, pitted and sliced
Fresh herbs, for garnish
Salt and pepper to taste
Preheat oven to 400.
Spiralize zucchini into 3 mm thick noodles and toss together with cheese, salt and pepper in a bowl.
On prepared baking sheet, build nests spiraling and layering with cheese. Make sure to leave a little hole for your egg to sit in. Crack egg in the center. Season with salt and pepper, then bake for about 10 minutes until egg whites are set.
Serve as is, or over an English muffin with fresh sliced avocado, and sliced herbs if desired.