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Ingredients

• ✓ zucchini noodle
• olive oil
• broccoli
• cherry tomato
• pesto
• parmesan cheese
• salt
• black pepper

Instructions

1. 1 Heat oil in a medium saute pan or skillet over medium heat. Add broccoli, cherry tomatoes, and pesto; cook and stir for 5 to 10 minutes. Add zucchini noodles and continue to cook and stir until vegetables are tender, about 5 minutes more.
2. 2 Sprinkle with Parmesan cheese, salt, and pepper. Remove from heat and let sit for 3 to 5 minutes before serving.

By alohakellygirl

Ingredients

• ✓ zucchini noodle
• olive oil
• onion
• garlic
• ground turkey
• marinara sauce
• fire-roasted diced tomato
• ricotta cheese
• mozzarella cheese
• basil leaf
• red pepper flakes

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Heat olive oil in an oven-safe skillet over medium heat. Add onion and garlic and saute until soft, 2 to 3 minutes. Add ground turkey and cook and stir until browned, crumbly, and no longer pink, 5 to 7 minutes. Pour in marinara sauce and diced tomatoes; let simmer until thick, about 10 minutes.
3. 3 Squeeze zucchini noodles to get most of the water out. Add to the skillet and stir to combine. Add ricotta cheese in 1-tablespoon dollops around the skillet. Sprinkle mozzarella cheese on top.
4. 4 Bake, uncovered, in the preheated oven for 20 minutes. Remove from the oven and let sit for 5 minutes to set up. Sprinkle with basil and red pepper flakes before serving.

By mkhurt

Ingredients

• ✓ zucchini noodle
• olive oil
• yellow bell pepper
• asparagus
• sugar snap pea pod
• shrimp
• kosher salt
• black pepper
• tomato
• basil
• garlic pasta sauce
• parmesan cheese
• basil

Instructions

1. 1 Heat oil in a large skillet over medium heat. Add bell pepper and cook until slightly softened, 5 to 6 minutes. Stir in asparagus and snap peas and continue to cook until bright green and tender, 3 to 4 minutes. Add shrimp and season with kosher salt and pepper. Cook until shrimp are firm and pink, 4 to 5 minutes.
2. 2 Pour tomato sauce into the mixture and bring to a simmer. Toss in zucchini noodles and cook until tender yet firm to the bite, 6 to 7 minutes. Garnish with Parmesan cheese and basil.

By Sahara B

Ingredients

• ✓ zucchini noodle
• ground chicken
• parmesan cheese
• egg
• garlic
• parsley
• red pepper flakes
• kosher salt
• black pepper
• olive oil
• butter
• lemon
• parmesan cheese

Instructions

1. 1 Mix ground chicken, 1/2 cup Parmesan cheese, egg, 2 garlic cloves, parsley, and red pepper flakes together in a large bowl. Season with kosher salt and black pepper and form into tablespoon-sized meatballs.
2. 2 Heat olive oil in a large skillet over medium heat. Cook meatballs until golden brown on all sides and no longer pink in center, about 10 minutes. Transfer to a plate and wipe the skillet with a paper towel.
3. 3 Melt butter in the same skillet; add remaining 3 garlic cloves and cook until fragrant, about 1 minute. Add zucchini noodles to the skillet and toss into garlic butter; squeeze in lemon juice. Add meatballs and heat just until warmed through. Garnish with remaining Parmesan cheese to serve.

By AshleyandMark

Ingredients

• ✓ zucchini noodle
• olive oil
• button mushroom
• bell pepper
• red onion
• carrot
• garlic
• ground beef
• cherry tomato
• vodka marinara sauce
• spinach
• salt
• black pepper
• oregano
• basil
• parmesan cheese

Instructions

1. 1 Heat olive oil in a large pan over medium heat. Add mushrooms, bell pepper, onion, and carrot; saute until browned, 5 to 7 minutes. Add garlic and cook until fragrant, about 1 minute. Add ground beef; cook and stir until browned and crumbly, 5 to 7 minutes.
2. 2 Cut cherry tomatoes in half and add to the meat. Pour in vodka sauce and reduce heat to low. Add zucchini noodles, baby spinach, salt, and pepper. Cook and stir until spinach has wilted, zucchini is tender, and sauce is heated through, about 5 minutes. Add oregano and basil.
3. 3 Sprinkle Parmesan on top and serve.

By Chen Abramovich