I used the marinara from my previous post to make zoodles and marinara. This meal is both paleo and vegan friendly. It makes great comfort food, so don’t be afraid to give yourself a crazy big portion. There is nothing in here, but healthy vegetables from the sauce to the noodles. You could easily add some protein either to the sauce or on top. Chicken, fish, or Italian sausage, would all taste delicious with this meal.
On a side note, I recently got an off-camera flash for my birthday that I’m currently loving! It lets me take pictures right after I’ve cooked dinner, which is great since my cooking and blogging schedule has always revolved around daylight. So everyone should look forward to more easy paleo dinners.
Zoodles and Marinara
Prep time
Cook time
Total time
Author: Lauren Bolanos
Serves: 2
Ingredients
- 3 zucchini
- 2 cups of marinara sauce
- 1 tbsp extra virgin olive oil
- 2 fresh basil leaves
- sea salt to taste
- fresh ground black pepper to taste
Instructions
- Shred zucchini with julienne peeler to make zoodles. Can be prepared ahead.
- Heat marinara sauce in a sauce pan.
- In a saute pan, saute zoodles with some olive oil, until it softens about 2-3 minutes. Zucchini will release some water.
- Drain water if necessary, then transfer zoodles to a bowl or plate before adding marinara over zoodles.
- Thinly slice some fresh basil and add over top of sauce, with some fresh ground black pepper.