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12 ounces zucchini. 9 ounces pasta. 8 ounces caciocavallo or pecorino Romano cheese. Olive oil to fry the zucchini (the original recipe uses sunflower oil) Basil leaves, torn. Freshly ground salt ...
The secret to a low-carb, meatless pasta sauce we’ve been making on repeat: Cooking zucchini low and slow for 4-5 hours turns it into a “mush” that’s surprisingly delicious, substantial ...
Instead of lasagna noodles, we use zucchini wrapped around creamy ricotta. All baked in marinara sauce, this summer dinner is a must-have to add to your rotation. Get the Zucchini Lasagna Roll-Ups ...
Here, the classic Vietnamese noodle soup pho is made keto-friendly with zoodles used in place of the traditional rice noodles. The recipe is perfect as written, but Maya Krampf of Wholesome Yum ...
The herby pasta sauce is actually made by blending up summer zucchini with tarragon, parsley, almonds, and garlic. Get Ree's Pasta with Zucchini Pesto recipe . Ralph Smith
This vegetable lasagna with white sauce has a velvety sauce with lots of veggies and plenty of cheesy goodness. The layers of butternut squash give the dish a sweet and creamy flavor and texture.
Get the recipe: Cheesy Lasagna Soup. ... and the addition of zucchini noodles and buffalo hot sauce takes it to a whole new level! ... That jar of pasta sauce in the pantry also works as a speedy ...
Eggplant Lasagna. Skip the carbs in this crowd-pleasing dish. The slices of eggplant take the place of lasagna noodles. But don't worry, there's still plenty of hearty meat sauce and cheese to go ...