What is adulting, if not constantly worrying about what you eat? We've been doing Keto (which I think we use to just call low carb.) This recipe involves many things that are important to me...
- Not making a bunch of dishes to clean whilst cooking
- Not having to make multiple recipes for every meal... because kids
I haven't shopped lately, so I had to make do with the ingredients I had, make a wish, and see what happened. It turned out so good, the kids cleaned their plate - yes they actually ate every bite! I will warn you, they originally said "Hey is this broccoli or something...?" Crisis averted, I assured them it was just healthier noodles, not vegetables.... certainly not zucchini noodles. It could have taken another turn had I told them the secret ingredient.
So what do you need? 1lb ground italian sausage, 1 15oz can of tomatoes, italian seasonings (come on, lazy with me and get the premade mix of it in a jar), ricotta cheese, mozzarella cheese, onions* I was out of real onions so I rehydrated minced onions and ventured on, 2 cloves of garlic cut up however you can manage. 3 zucchini, it's not an exact science. Salt.
Start with your faux noodles so they can be drying out. Use a zoodle machine, or there's plenty of DIY online on how to make the zucchini noodles without using a machine, and there's also premade ones now I have heard, though I have not seen them. Put them noodles in a collandar, douse in salt and let them reverse marinate.
Once it's nice and brown, throw in your **onion, garlic and let them get nice and 'aromatic'.
Now add in your canned tomato - juice and all, some italian seasoning, and we always put garlic salt in pretty much anything. You can do that too. Let this all simmer and get happy for a lil' bit (re: 5 minutes).
This last part comes together pretty quick; once the tomato sauce is happy, stir in your dried out zucchini noodles. Stir stir stir (cut noodles some, because you didn't think to do it when you made them and now they're becoming a tangled mess). Add salt if you're inclined.
Add that ricotta like you just don't care, and feel confident that it's OK to look ugly, it'll get pretty in a minute......
Take heart, Smothering things in mozzarella covers up any imperfections in knife cuts, not that you'd need to do that of course.... now pop it in the oven at 350 degrees for 35 minutes, till its golden brown, your house smells amazing, and your neighbors give you jealous scowls.
Clean up is way easy, because they're going to eat that pan clean.
ONE PAN ZUCCHINI NOODLE BAKE
- 1LB ITALIAN SAUSAGE (GROUND)
- CHOPPED ONION OF SOME SORT
- ITALIAN SEASONINGS
- 3 MEDIUM ZUCCHINI
- 1C RICOTTA CHEESE
- 1 CAN OF 15OZ TOMATO PIECES
- 2C MOZZARELLA CHEESE
- 2 CLOVES OF GARLIC
WHAT TO DO:
1. SET OVEN TO 350 DEGREES
2. PROCURE/MAKE YOUR ZUCCHINI NOODLES AND LET THEM SOAK IN SALT
3. BROWN SAUSAGE IN OVEN PROOF PAN
4. ADD GARLIC AND ONION, LET IT GET AROMATIC
5. ADD CANNED TOMATO, SEASONINGS, AND LET SIMMER FOR 5 MINUTES
6. DOLLOP RICOTTA ALL OVER THE PLACE
7. COVER YOUR MESS UP WITH THE MOZZARELLA
8. BAKE FOR 35 MINUTES UNCOVERED