Getting your kids to eat their vegetables can be quite the task. Use up the last of this summer’s zucchini or summer squash with this recipe that’s sure to please.
4 zucchini or summer squash
1 tablespoon olive oil
Seasoning to taste (we love Trader Joe’s 21 seasoning blend)
¼ cup water
Using a spiralizer or vegetable peeler, cut zucchini into long, thin strips that resemble pasta. Heat a sauté pan over medium heat and add the oil and seasoning. Add the water and zucchini, then cook for 5 minutes.
For added protein, serve the zucchini pasta on top of a slice of fresh mozzarella and sprinkle with parmesan cheese, or serve in place of regular spaghetti with meatballs.
Makes 4 servings
Nutrition information per 1 cup serving, salted and served with 1 oz. part skim mozzarella
Calories – 162
Protein – 9 g
Carbohydrates – 9 g
Fiber – 3 g
Total fat – 11 g
Calcium – 26% of daily value
Good source of folate, potassium, and vitamins A and C