I wanted to try out more “spiralized” vegetable recipes so I went to the Inspiralized website to research. They had a surprising variety of recipes but the most common zucchini recipes were “pasta” ones with tomato sauce. This one with goat cheese and asparagus seemed interesting, so I gave it try.
In the end, we liked it; the goat cheese gave it a nice flavor and the asparagus was a nice touch. However, shaving asparagus was really hard, so I think next time I would just cut bigger asparagus chunks. Also, the can of diced tomatoes I bought didn’t have that much juice, so my sauce was not as liquid and more chunky than I wanted. (However, the moisture from the zucchini helped a little) If you’re sauce is already thinner, you may want to remove moisture from the zucchini before cooking.
Since the meal was low calorie, I bought a fresh loaf of bread to make some garlic bread on the side. I posted the recipe below for convenience.
- 1 tbsp extra virgin olive oil
- 1-2 cloves of garlic, minced
- 1/3 cup red onions, diced
- 14oz can diced tomatoes with juices
- salt and pepper
- 5 large asparagus spears
- 2 medium zucchinis
- 1 tbsp basil, chopped
- 2 oz goat cheese
- red pepper flakes, to garnish
- Heat olive oil in a medium skillet over medium heat.
- Add garlic and onions. Cook for 2-3 minutes, until the onions become translucent.
- Add tomatoes and season with salt and pepper.
- Bring to a boil, then reduce heat and simmer for 20-25 minutes.
- While the sauce cooks, shave the asparagus and and spiralize the zucchini. You can choose to include the asparagus tips or not.
- Once the sauce is done, cook the zucchini and asparagus in a separate skillet for 2-3 minutes, until al dente.
- Add basil to the tomato sauce and stir for 1 minute.
- Remove sauce from heat and stir in goat cheese.
- Add the noodles to the pan with the sauce and toss.
- Serve and top with goat cheese, basil and red pepper flakes to garnish.
Lately, my fiance and I have been looking for healthier meals, especially ones that are low carb. I’ve seen dozens of recipes using spiralized veggies in place of pasta, so I bought a cheap SpiraLife Vegetable Spiralizer from Amazon to try it out. (It’s easy to use, but will be more difficult with harder vegetables, like carrots)
I found a great recipe on my favorite healthy recipe blog, Skinnytaste, which included spiralized zucchini and some of my favorite ingredients: mozzarella cheese and tomatoes. I’m happy to say it was incredibly tasty; my fiance also gave it two thumbs up. Lucky for us, it’s a pretty low calorie recipe and we didn’t have to feel guilty about eating the whole thing.
Click here to see the whole recipe but I’ve posted it below for convenience.
- 1/2 lb boneless skinless chicken breasts, cubed
- 1/4 tsp dried oregano
- 1 tbsp olive oil
- 3 garlic cloves, chopped (I minced them for more flavor)
- 3/4 lb grape tomatoes, halved
- a pinch of crushed red pepper flakes
- 1 tbsp fresh basil, chopped
- 1 large zucchini, spiralized
- 2 oz fresh mozzarella, cut into small pieces
- salt and pepper
- Season the chicken with salt, pepper and oregano.
- In a large non-stick pan over medium-high heat, heat 1/2 tbsp olive oil.
- Add chicken and cook, while stirring, for about 6 minutes, until cooked through and browned. Set aside.
- Reduce heat to medium and add 1/2 tbsp olive oil.
- Add garlic and cook until golden, about 30 seconds.
- Add tomatoes, red pepper flakes, salt and pepper.
- Reduce heat to low, cover and simmer for 15 minutes, until tomatoes soften.
- Increase heat to high. Stir in spiralized zucchini, basil and salt. Cook for 2 minutes.
- Add chicken and mozzarella to skillet and serve immediately.
I was looking for a super simple, quick but healthy meal to make during the week and I was lucky to find this recipe from Skinnytaste! It seriously was the easiest shrimp meal I had ever put together, plus it was flavorful and delicious. I served it with a simple side dish of orzo and broccoli.
I made this with both fresh and frozen shrimp and it turned out great. (Of course, thaw the frozen shrimp before cooking) I also added some more garlic because me and my fiance love it. Check out the recipe below.
- 1/2 pounds shrimp, shelled and deveined
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1/4 tsp red pepper flakes
- 1 lemon, juiced
- 1 tbsp parsley, chopped
- Preheat oven to 400 degrees (F).
- Spray your baking sheets with cooking spray.
- Combine the shrimp, garlic, olive oil and red pepper flakes together in a bowl.
- Arrange the shrimp in a single layer on the baking sheets. Roast 6-8 minutes or until shrimp turns opaque.
- Squeeze lemon over cooked shrimp and garnish with parsley.
I know I’ve been posting a lot of recipes from Skinnytaste, but the site is so great for finding healthy and yummy recipes. Seriously, every dish I’ve tried from her site has been so delicious. One of my recent favorites has been her Grilled Chicken Bruschetta, which is so quick and easy but incredibly flavorful. I’ve had it once over pasta and once with mashed cauliflower, but it could go great with any carb or even a bed of lettuce. Plus, mozzarella + balsamic + tomato = one of the greatest combos ever.
I’ve posted the recipe below for convenience but she has a lot of great pictures on the blog post.
- 3 medium tomatoes, chopped
- 2 garlic cloves, minced
- 1/4 cup red onion, chopped
- 2 tbsp fresh basil leaves, chopped
- 1 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- salt and pepper
- 3 oz part skim mozzarella, diced
- 1.25 lb thin chicken breasts
- Combine onion, olive oil, balsamic vinegar and salt and pepper. Set aside a few minutes.
- Place chopped tomatoes in a large bowl. Combine with garlic, basil, salt and pepper and the onion/balsamic mix you put aside.
- Set aside the tomato mix for at least 10 minutes.
- Season chicken breasts with salt and pepper.
- Preheat your grill (I use a George Foreman) and oil the surface to make sure it doesn’t stick.
- Grill chicken for 2 minutes on each side, until cooked through.
- Add mozzarella into the tomato mix and toss.
- Serve chicken breasts with the tomato mixture on top.
YouTube loves to suggest all kinds of videos for me and recently they suggested this cooking video from Laura Vitale:
It’s a recipe for Pesto Trepanese, which is like a pesto sauce mixed with tomatoes. Her version also uses almonds instead of the usual pine nuts. Since the only pesto recipe in my repertoire uses cream and is pretty unhealthy, I thought I’d give this a try. Plus, tomatoes with pasta is just perfection.
I’m happy to say it was pretty delicious! And super easy and quick to make, too. The sauce itself has a tendency to settle, so I’d recommend stirring really well before serving. (I think she says in the video that it’s better the longer you let the sauce soak into the pasta) It has a really nice nutty flavor, especially with whole wheat pasta.
I pasted the recipe below for convenience but you can also check our the recipe on Laura Vitale’s website.
- 1/2 lb tomatoes, plum or cherry
- 2 cups fresh basil
- 1/4 cup almonds
- 2 cloves garlic
- Salt & pepper
- 1/4 cup extra virgin olive oil
- 1/4 cup grated parmesan cheese
- 1 box whole wheat linguine
- Prepare pasta according to box instructions.
- In a food processor, add tomatoes, basil, almonds, garlic, salt and pepper. Pulse a few times to blend.
- Add olive oil and continue pulsing until desired consistency.
- Add the sauce to a bowl and mix in the grated parmesan cheese.
- Toss with pasta and serve.
In keeping with the theme of healthy eating, I have another great recipe from Skinnytaste, which I think has become my new favorite good blog! This time, we made Turkey Burgers with Zucchini (zucchini seems to be a very popular ingredient in these recipes).
They were super easy and quick to make, which is great for a weeknight meal. I used my food processor to grate the zucchini, garlic and onion into a nice consistency for the burger mix (although you can do it by hand too). I grilled them on my George Foreman grill, but you can also use a skillet. We actually ended up making 6 patties instead of the recommended 5, but you can make them whatever size you prefer!
This was a huge hit and my fiance could not stop raving about them. They come out really moist and juicy and they actually don’t have that many calories. You can either eat the patty naked or eat them like a burger with whatever toppings you want. We ended up eating them with whole wheat burger buns, lettuce, tomato and a bit of mayo. Yum yum! They also reheat really easily.
I’ve posted the recipe below for convenience!
- 5 oz grated zucchini (about one large zucchini)
- 1 lb 93% lean ground turkey
- 1/4 cup seasoned breadcrumbs (recipe suggests whole wheat breadcrumbs)
- 1 clove garlic, grated
- 1 tbsp grated red onion
- Salt and pepper to taste
- Squeeze all the moisture from the grated zucchini.
- In a large bowl, combine the zucchini, ground turkey, breadcrumbs, garlic, onion, salt and pepper.
- Divide the mix into 5-6 burger patties, making sure they’re not too thick.
- Prep your grill and spray with cooking oil to prevent sticking.
- Cook the burgers over the grill for about 5 minutes on each side, until the center is no longer pink.
I’ll admit, my fiance and I have done a lot of eating out lately, which is not the healthiest choice. We wanted to get back to cooking at home and I’ve been getting lots of healthy inspiration from Skinnytaste. Particularly, we wanted to try this amazing lasagna roll recipe which allows you to still enjoy cheese and pasta without that many calories. It’s also pretty similar to another Skinnytaste recipe we loved, Stuffed Chicken Rollatini. I’m a big zucchini fan, so I love how lots of healthy recipes use it!
The lasagna was a big hit and it was also incredibly filling! The leftovers refrigerated well, so we were able to enjoy it for many days after. I’ve posted the recipe below for convenience but I highly recommend checking out the Skinnytaste blog for more recipes.
- 8 lasagna noodles (I used Barilla)
- 1 tsp olive oil
- 3 cloves garlic, minced
- 2 medium zucchini, grated & squeezed dry
- 1 cup + 2 tbsp part skim riccotta cheese
- 1/2 cup grated parmesan cheese
- 1 large egg, beaten
- 1/2 tsp salt
- 1 3/4 cups marinara sauce (I used Classico)
- 1/2 cup shredded part-skim mozzarella cheese
- Fresh basil (optional)
- Preheat your oven to 350 degrees F.
- Cook the lasagna noodles according to box instructions.
- Ladle 1 cup of marinara sauce into your baking dish and spread evenly.
- In a medium nonstick skillet, saute the garlic and olive oil over medium heat for 1 minute.
- Add zucchini and salt and pepper (to taste) and saute for 4-5 minutes or until soft.
- In a medium bowl, combined the cooked zucchini, riccotta cheese, parmesan cheese, egg, salt and pepper.
- Dry the lasagna noodles and lay each one flat.
- Take 1/3 cup of the zucchini and cheese mixture and spread evenly over each noodle.
- Roll up each lasagna and place in the baking dish, seam side down.
- Ladle the remaining sauce over the lasagna rolls. Top each roll with 1 tbsp of mozzarella cheese.
- Put foil over baking dish and bake for 40 minutes.
- Top with fresh basil and serve.