Eat Until Your Skinny Zucchini Pizza Pasta
Transform your weeknight dinners with this 'Eat Until Your Skinny Zucchini Pizza Pasta'—a low-carb, guilt-free dish that brings all the flavors of a classic pepperoni pizza into a healthy, veggie-packed meal. This quick and easy recipe features spiralized zucchini noodles (zoodles) sautéed until perfectly tender-crisp and coated in a rich, herbaceous pizza sauce loaded with juicy blistered cherry tomatoes. The zoodles are then topped with melty mozzarella cheese, mini pepperoni slices, and a sprinkle of aromatic oregano for an irresistible finishing touch. Ready in just 25 minutes, this wholesome, flavor-forward dish is the ultimate fusion of comfort food indulgence and mindful eating. Perfectly served as a light main or a satisfying side, it’s everything you love about pizza, minus the carbs!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 medium-sized zucchini
- 2 tablespoons olive oil
- 2 cloves garlic
- 1.5 cups cherry tomatoes
- 1 cup pizza sauce
- 1 cup mozzarella cheese, shredded
- 0.5 cup mini pepperoni slices
- 1 teaspoon dried oregano
- 0.5 teaspoon crushed red pepper flakes
- 0.5 cup fresh basil leaves
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Wash and trim the ends of the zucchinis. Use a spiralizer or julienne peeler to create zucchini noodles (zoodles). Set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Mince the garlic and sauté it for 1-2 minutes until fragrant.
Add the cherry tomatoes to the skillet and cook for 3-4 minutes, stirring occasionally, until they begin to blister and soften.
Stir in the pizza sauce, oregano, and red pepper flakes. Reduce heat to low and let the sauce simmer while preparing the zoodles.
In a separate large pan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the zucchini noodles and season with salt and black pepper. Sauté for 2-3 minutes until the zoodles are slightly tender but still retain a slight crunch.
Drain any excess liquid from the pan with the zoodles, and then transfer the cooked noodles into the skillet with the pizza sauce.
Toss the noodles in the sauce to coat evenly, then sprinkle the shredded mozzarella cheese and mini pepperoni slices over the top.
Cover the skillet with a lid and cook on low heat for 3-4 minutes, or until the cheese has melted and become bubbly.
Remove from heat and garnish with freshly torn basil leaves. Adjust seasoning with additional salt or pepper if needed.
Serve warm and enjoy your guilt-free zucchini pizza pasta!
Nutrition Facts
Calories |
1658 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.0 g | 146% | |
| Saturated Fat | 40.1 g | 200% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 215 mg | 72% | |
| Sodium | 12558 mg | 546% | |
| Total Carbohydrate | 106.6 g | 39% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 78.7 g | ||
| Protein | 59.9 g | 120% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1104 mg | 85% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 4234 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
