Story by: Jenita Lyons on October 21, 2016
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