Have a craving for some comfort food? This cold weather has me thinking of pasta. To avoid the usual bloat and carb crash that comes with a big pasta dish, try these zucchini “pasta” spirals instead! They give you that same pasta flavour, without the excess carb load, and are a great source of calcium, vitamins A, C & K, magnesium and fiber!
Slice each zucchini lengthwise into ¼ – ⅛ inch thick strips. You should have about 24 strips. Blot each zucchini strip with paper towel to remove any excess moisture.
Set oven to 350 degrees.
Combine tomatoes (or pasta sauce), italian seasoning, 2 tsp of garlic and red pepper flakes in a large bowl. Spread the mixture along the bottom of a 9×13” baking dish.
Mix together the ricotta, 1 tsp of garlic, beaten egg, parmesan and pepper.
Spread a generous tablespoon of ricotta mixture along the zucchini strip, leaving approximately ½ inch space on either end of the strip. Roll the zucchini strips up and place close together in the baking dish. Bake for 20-30 minutes or until tender.
Place almonds, 1 tsp of garlic and a pinch of salt into a blender or food processor. Process until well ground.
Serve the zucchini spirals topped with the almond mixture.
Not a fan of zucchini? You can also make these with any other long variety squash! I would recommend taking the time to make the tomato mixture from scratch to really emphasize the flavours, but if you’re short on time, store bought pasta sauce does work in a pinch!
By Lesley Levinski
Lesley is the Owner and Fitness Instructor Specialist for Baila Studio Fitness. Her passion for teaching classes grows with each year of experience. She loves seeking out new trends in the fitness industry and is always working on getting trained in new areas and new certifications.