Zucchini Noodles, White Beans, and Marinara Sauce
Zucchini season is beginning to wind down but, I'll keep spiralizing until they're all gone. This recipe is great for those large zucchinis that were hiding in the garden all summer or your neighbor is giving away by the basketful. Grab them up and start making zoodles (the official name of zucchini noodles) At least that's what I read. But, even with the bigger zucchinis the noodles are juicy and tender and perfect sautéed with garlic and olive oil. I added some white Cannelini beans for added protein and topped it with marinara sauce. Within in minutes you have a hearty delicious meal!
Try it today!
1 large zucchini, spiralized on medium blade, about 8 cups
2 large cloves garlic, or 4 small, crushed
1 tablespoon olive oil
1 can cannelllini beans, drained and rinsed
1 tablespoon dried Italian seasonings
Sea salt and pepper to taste
1 jar marinara sauce
Heat large cast iron skillet 3 minutes.
Add zucchini, garlic, beans, olive oil, and seasonings.
Stir frequently for about 2 minutes until zucchini is softened.
Remove from pan, season with salt and pepper, and top with marinara sauce.