Cheesy spinach with zoodles hits that Italian tomato and spice spot for me. The cheese seems totally decadent. The spinach and zucchini “noodles” add plenty of healthy vegetables. This was a fun low carb version (lean and green) to make!
You will need a saucepot or large skillet, cooking spoon, digital food scale, measuring cups and spoons, optional vegetable spiralizer or potato peeler.
Wash the spinach and break up into smaller pieces.
Microwave the frozen zucchini according to package directions. Put in a colander to drain.
Spray the cooking pan and heat to medium high. Add the marinara sauce and stir to get it smooth as possible. Next, add ricotta and mozzarella. Lower the heat to medium.
Stir and smooth out the cheesy mixture. Add the spinach and herbs. Season with sea salt. Stir until the spinach wilts.
Place the zoodles in bowls. Spoon the cheesy spinach mixture on top. Makes 2 servings.
- Tip: 1. I freeze our marinara sauce in ¼ cups in a silicone baby food container.Take out the amount you will use in the morning, or you can defrost it in the microwave in 15 second increments.
- 2. You can use frozen zoodles or make your own with fresh zucchini and a spiralizer. Also, it works fine to peel the zucchini with a potato peeler, turning the zucchini as you go.
- 3. If desired, serve with a low carb chicken sausage such as Al Fresco Apple Maple. Use 1.5 sausage (.3 lean) per person and use only 11 tablespoons of each cheese.
- 4. You could use spaghetti squash in place of the zoodles. ½ cup 2.73 oz. 1 green
- 5. I buy spinach for recipes at the salad bar. That way I’m only getting close to the amount I need and no big bag going bad in the refrigerator.
Cheesy spinach with zoodles low carb Italian flavor is a tasty healthy dinner. Lots of cheese for protein and marinara sauce for tang. Lean and green included.
Ingredients
- 11.79 oz. zucchini cut into spirals (zoodles) 1 1/2 cups (1.5 green)
- 1.06 oz. Spinach 1 cup (1/2 green)
- 1 cup Low fat mozzarella shredded (1/2 lean)
- ½ cup Low carb tomato marinara sauce, such as Rao’s or Trader Joe’s (1 green)
- 1 cup Part skim ricotta cheese (1/2 lean)
- Penzey’s Tuscan herb mix (or oregano, thyme, basil) 1 tsp (0.5condiment)
- ½ tsp sea salt (1 condiment)
- Cooking oil spray (1 condiment)
Instructions
- You will need a saucepot or large skillet, cooking spoon, digital food scale, measuring cups and spoons, optional vegetable spiralizer or potato peeler.
- Wash the spinach and break up into smaller pieces.
- Microwave the frozen zucchini according to package directions. Put in a colander to drain.
- Spray the cooking pan and heat to medium high. Add the marinara sauce and stir to get it smooth as possible. Add ricotta and mozzarella. Lower the heat to medium.
- Stir and smooth out the cheesy mixture. Add the spinach and herbs. Season with sea salt. Stir until the spinach wilts.
- Place the zoodles in bowls. Spoon the cheesy spinach mixture on top. Makes 2 servings.
Notes
Tips: 1. I freeze our marinara sauce in ¼ cups in a silicone baby food container. I take out the amount we will use in the morning, or you can defrost it in the microwave in 15 second increments. 2. You can use frozen zoodles or make your own with fresh zucchini and a spiralizer. Also, it works fine to peel the zucchini with a potato peeler, turning the zucchini as you go. 3. You may want to serve with a low carb chicken sausage such as Al Fresco Apple Maple. Use 1.5 sausage (.3 lean) per person and use only 11 tablespoons of each cheese. 4. You could use spaghetti squash in place of the zoodles. ½ cup 2.73 oz. 1 green 5. I buy spinach for recipes at the salad bar. That way I’m only getting close to the amount I need and no big bag going bad in the refrigerator.
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Thank you for sharing at #ThursdayFavoriteThings. Pinned and shared. Have a lovely week. I hope to see you at next week’s party too!
Thank you for sharing at #OverTheMoon. Pinned and shared. Have a lovely week. I hope to see you at next week’s party too!
Very interesting. I love all of the ingredients. TFS
Hey Clearissa, I hope you get a chance to try out the recipe. When we are in the mood, we use less cheese and have a grilled chicken sausage on the side.