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ZUCCHINI NOODLES WITH MARINARA SAUCE

In case you didn`t notice, we`re huge fans of Italian food. Spaghetti is the cure to almost all of my woes and Lisa is my recipe doctor. But if you`re a recovering "Carbie Barbie" like me and think it`s impastable to curb your spaghetti cravings, then we have good news for you - thanks to this delicious recipe you don`t have to. Tossed in a simple yet delicious sauce of tangy tomatoes, fresh garlic and zesty red pepper flakes, our Zucchini Noodles with Marinara Sauce will hit the spot without hurting your carb allowance for the day. Mangia!
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ZUCCHINI NOODLES WITH MARINARA SAUCE

Easy Baked Zucchini Chips Recipe

Did you ever think zucchini could lift you out of your potato rut? It can, and never more so than with these totally delicious oven-baked zucchini chips. Coated in a breadcrumb and parmesan crust, these easy zucchini chips trump boring spuds, every time. More

Easy Baked Zucchini Chips Recipe

Eggplant and Zucchini Ratatouille Tart Recipe

I give Julia & Jacques (as in, Pepin) their due as French food gurus, however I would be remiss if I didn’t include Lisa in this list of culinary luminaries. One bite of her Eggplant and Zucchini Ratatouille Tart – flaky buttery crust, tender eggplant, zucchini and onion, creamy ricotta cheese, sweet Roma tomatoes – and you’ll be tipping your beret to Chef Lisa.  More

Eggplant and Zucchini Ratatouille Tart Recipe

Farro, Spinach and Grilled Zucchini Salad

Think we`re jumping on the farro bandwagon with this delicious Farro, Spinach & Grilled Zucchini Salad? Not unless you consider ancient Romans trendy, because that`s how long this versatile and hearty whole grain has been around. With a nutty flavor and soft yet crunchy texture, farro delivers fiber, nutrients and protein, and is especially delicious when combined with juicy tomatoes, leafy spinach and grilled zucchini, tossed in a zesty balsamic dressing.



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Farro, Spinach and Grilled Zucchini Salad

ZUCCHINI NOODLE CAPRESE

Is there anything that good `ol pesto doesn`t pair well with? Zoodle up with our easy, breezy, Zucchini Noodle Caprese for a light and healthy lunch that takes zero effort and even less guilt. More

ZUCCHINI NOODLE CAPRESE

ZUCCHINI NOODLES WITH PEANUT DRESSING

It`s always exciting when you can dig into your favorite dish and enjoy it without any guilt. And that`s just what our Zucchini Noodles with Peanut Dressing serves up. Chef Lisa takes noodles to the next level by swapping the usual carb-laden option for spiralized zucchini, adding deli-roasted chicken breast, crunchy peanuts, spicy Sriracha and fresh cucumbers, and tossing it all in a creamy Peanut Dressing. This twist on the classic and tasty Thai dish will have you deleting that neighbourhood takeout spot from your speed dial in no time!  More

ZUCCHINI NOODLES WITH PEANUT DRESSING

EASY HEALTHY RECIPE - Spiralized Zucchini Noodles 3 Ways


Do the twist with your spiralizer to make these delicious and low-calorie Spiralized Zucchini Noodles AKA zoodles! The hardest part will be deciding what sauce to make but we`ve got you covered for that too.

1. ZUCCHINI NOODLES WITH PEANUT DRESSING

Ingredients:

4 medium zucchini, ends cut off
1 large carrot, peeled
2 cups thinly sliced Napa cabbage
½ cup chopped cucumber
2 deli-roasted chicken breasts, shredded

Peanut Dressing
½ cup creamy peanut butter
1/3 cup water
¼ cup soy sauce
2 tbsp rice vinegar
2 tbsp honey
2 tsp sesame oil
1 tsp freshly grated ginger
½ tsp Sriracha sauce

Roasted peanuts, for garnish
Toasted sesame seeds, for garnish

Directions:

1) Use your spiralizer to create zucchini noodles and carrot noodles. Place in a large serving bowl with Napa cabbage, cucumber and shredded chicken breasts.
2) For the dressing, using a small food processor, combine peanut butter, water, soy sauce, rice vinegar, honey sesame oil, ginger and Sriracha sauce. Process until smooth. Pour dressing over zucchini noodle mixture, toss and garnish with peanuts and sesame seeds. Serve immediately.

Serves 4-6

2. ZUCCHINI NOODLE CAPRESE

Ingredients:

4 medium zucchini, ends removed
1½ cups cherry tomatoes, halved
1 cup mini bocconcini balls

Pesto
1½ cups fresh basil, lightly packed
1 garlic clove
½ cup pine nuts
1 tsp kosher salt
¼ tsp freshly ground black pepper
½ cup olive oil
1 cup freshly grated Parmesan cheese
¼ cup mayonnaise
1 tbsp fresh lemon juice

Fresh basil, for garnish

Directions:

1) Use your spiralizer to create zucchini noodles. Place in a large serving bowl with tomatoes and bocconcini. Set aside.
2) For the pesto, place basil, garlic, pine nuts, salt and pepper in a food processor. Pulse 4-5 times to chop the ingredients. Scrape down the sides of the bowl. With the machine running, slowly pour the olive oil in a steady stream until the mixture is smooth. Add the Parmesan cheese, mayonnaise and lemon juice, processing just until incorporated. Toss pesto with spiralized zucchini, cherry tomatoes and bocconcini. Garnish with fresh basil and serve immediately.

Serves 4-6

3. ZUCCHINI NOODLES WITH MARINARA

Ingredients:

4 medium zucchini, ends removed

Marinara Sauce
1 tbsp olive oil
1 small red onion, chopped
2 garlic cloves, minced
1 (28oz) can diced tomatoes, with liquid
1 tbsp tomato paste
1 tsp sugar
½ tsp kosher salt
¼ tsp freshly ground black pepper
Pinch crushed red pepper flakes

Freshly grated Parmesan cheese, for serving
Chopped fresh basil, for garnish
Crushed red pepper flakes, to sprinkle, if desired

Directions:

1) Use your spiralizer to create zucchini noodles. Place in a large serving bowl and set aside.
2) For the marinara sauce, in a large saucepan, heat olive oil over medium heat. Add onion and stir for 3 minutes until tender. Stir in garlic, cooking for 1 minute more. Add diced tomatoes, tomato paste, sugar, salt, pepper and crushed red pepper flakes. Bring to a boil over high heat. Reduce heat to low and simmer uncovered for 15 minutes. Remove from heat and use a handheld blender to process until smooth.
3) To serve, toss hot marinara sauce with zucchini noodles. Sprinkle with Parmesan cheese, basil and crushed red pepper flakes, if desired. Serve immediately.

Serves 4 More

EASY HEALTHY RECIPE - Spiralized Zucchini Noodles 3 Ways

EASY HEALTHY RECIPE – Zucchini Boats 2 Ways


Zucchini Boats are the newest low-carb trend and oh buoy are they making a wave! Check out how we add two fun and tasty twists to this healthy dish.

1. SOUTHWESTERN STUFFED ZUCCHINI

Ingredients:

4 medium zucchini, cut in half lengthwise, scoop out the middle to create zucchini boat (discard scooped out pulp)

1 tbsp olive oil
1 small yellow onion, chopped
1 red bell pepper, chopped
1 garlic clove, minced
½ jalapeno, seeded and finely chopped
½ cup fresh or frozen corn (thawed)
½ cup black beans, rinsed and drained
½ cup salsa
2 tsp fresh lime juice
¼ tsp ground cumin
¼ tsp chili powder
¼ tsp kosher salt
2 tbsp chopped fresh flat-leaf parsley
¾ cup shredded cheddar cheese

Directions:

1) Preheat oven to 425ºF. Place hollowed out zucchini halves in a 13x9-inch baking dish. In a large skillet, heat olive oil over medium heat. Add onions, red pepper, garlic and jalapeno, cooking for 4 minutes until softened. Stir in corn, black beans, salsa, lime juice, cumin, chili powder and salt, continuing to cook 1–2 minutes. Remove from heat and stir in parsley. Generously fill each zucchini half and sprinkle cheddar cheese over top. Bake for 15–20 minutes until heated through and cheese has melted.

Serves 6-8

2. MEDITERRANEAN STUFFED ZUCCHINI

Ingredients:

4 medium zucchini, cut in half lengthwise, scoop out the middle to create zucchini boat (discard scooped out pulp)

1 small red bell pepper, finely chopped
1 small green pepper, finely chopped
2 tomatoes, seeded and chopped
1 cup crumbled Feta cheese
¼ cup chopped sun-dried tomatoes
¼ cup chopped Kalamata olives
2 tbsp chopped fresh flat-leaf parsley
1 tbsp olive oil
1 tbsp fresh lemon juice
1 garlic clove, finely minced
½ tsp dried oregano
¼ tsp kosher salt
¼ tsp freshly ground black pepper

¼ cup crumbled Feta cheese, for topping

Directions:

1) Preheat oven to 425ºF. Place hollowed out zucchini in a 13x9-inch baking dish. In a large bowl, toss together red pepper, green pepper, tomatoes, Feta, sun-dried tomatoes, olives, parsley, olive oil, lemon juice, garlic, oregano, salt and pepper. Stir to combine and generously fill each zucchini half. Top with remaining ¼ cup Feta cheese. Bake in preheated oven for 15-20 minutes until heated through.

Serves 6-8 More

EASY HEALTHY RECIPE – Zucchini Boats 2 Ways