Spaghetti Zoodles Recipe

I’ve been meaning to post this recipe on my blog for a while now!

A lot of my girls who follow me on IG, know that I eat this recipe A LOT. It’s definitely one of my staples during the week.

AND it’s so easy and simple to make.

The best part of this recipe is that it can be vegan, paleo, vegetarian or just healthy… you name it. You can play around with the ingredients to make it what you want!

I love to meal prep this recipe for work. I honestly think it tastes better the next day!

TIP: Buy pre-cut zucchini noodles. (I usually don’t recommend buying processed or precut veggies, but for this recipe I do). When you buy precut zuchinni, the zuchinni has been dried out so your dish won’t be watery. When you cook with fresh cut spiraled zucchini, the zucchini holds a lot of water and makes your dish more like a soup-like consistency. 

Enjoy!

Juicy Baked Chicken

Ingredients:
Cece’s Veggie Co. spiraled zuchinni
Marinara sauce of your chouce (I prefer FODY Tomato Basil)
Fresh basil
Fresh parmesan (optional)
Grass-fed beef (optional)
Fresh organic mushrooms

Instructions:
Cook meat in a sauce pan on stove top at medium heat. Once 80% done, (brown on the outside, pink on the inside) throw in sliced mushrooms.
Once mushrooms and the meat are done, pour marinara and toss basil leaves into the same pan.
Once marinara is heated, throw in the zoodles and give it a toss. Let simmer for about 5-7 minutes before turning stove off the stove and serving.
Top with fresh parmesan and basil.

Let me know if you make this recipe!

Comments +

Leave a Reply

Your email address will not be published.