We finally bought a vegetable spiralizer and I am so happy that we did!  This dinner was delicious!  The kids had a fabulous time peeling and spiraling the zucchini and we all had a wonderful time eating it — even my most picky eaters!  If you are looking for a a stellar substitution to straight up pasta, wait no longer — here it is!  As my kids called them ZOODLES! Enjoy! 

Zoodles and Vegetable Quinoa Marinara Sauce
Serves 6
A wonderful substitution to regular pasta, this zucchini pasta recipe is healthy, nutritious vegetarian gluten-free meal.
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Prep Time
20 min
Cook Time
45 min
Total Time
1 hr 5 min
Prep Time
20 min
Cook Time
45 min
Total Time
1 hr 5 min
Zoodles
  1. 6 large zucchini squash, peeled
  2. salt
Sauce
  1. 1 jar organic pasta sauce
  2. 1/4-1/2 cup of water
  3. 1 cup dry quinoa, rinsed and drained
  4. 1 zucchini
  5. 2-3 carrots, diced
  6. 1/4 red bell pepper, diced
  7. 1/4 green bell pepper, diced
  8. 1/2 cup broccoli florets
  9. 4 tablespoons kelp granules (optional)
Zoodles
  1. Preheat oven to 200 degrees Fahrenheit.
  2. Wash and peel your zucchini cutting off the ends.
  3. Set up your spiralizer to the small triangles (if you don't have a spiralizer julienne tiny strips of your zucchini and de-seed) and place the zucchini in and turn that crank!
  4. Line a cookie sheet with paper towels and spread your zucchini strips across them.
  5. Place the zucchini in the oven for 30 minutes.
  6. Remove zucchini noodles and wrap them up in the paper towel and squeeze.
  7. Add the zoodles to the sauce you will be preparing while they were cooking and sauté an additional 5-15 minutes (depending on how al dente you would like them).
Sauce
  1. While zoodles are in the over empty the jar of pasta and add water to desired consistency (remember the quinoa will absorb some liquid) in a medium sauce pan and add 1 cup rinsed and drained dry quinoa and bring to a boil.
  2. Once at a boil simmer for 10 minutes and chop vegetables.
  3. Add vegetable and kelp granules to pasta and quinoa and simmer until zoodles are done.
  4. Add sauce and zoodles to a large sauté pan and cook, stirring continuously (I find using tongs to be helpful) for 5-15 min until the zoodles reach desired consistency.
  5. Serve zoodles and sauce on their own or over a bed a green (do the bed of greens -- we all need more greens!)
The Holistic You http://the-holistic-you.com/
 

2 Responses to Zoodles and Vegetable Quinoa Marinara Sauce

  1. I keep saying I’m going to try zucchini noodles…I’m pretty sure I will LOVE them! This looks sooooo good!

    • Lisa says:

      You will love them! I’ve made a variation before with a carrot peeler but it was so much better this way! It is going to be a staple dinner in our house! And my kids had so much fun helping to make them!

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