Zucchini Noodle Lasagna Bowl
Fresh zucchini and ricotta cheese create a lightened-up version of a family favorite.
- 1 medium zucchini
- ½ oz. (15 g) fresh Parmesan cheese, grated (about ¼ cup/150 mL grated)
- ¼ cup (50 mL) part-skim ricotta cheese
- 1 oz. (30 g) fresh baby spinach (about 1 cup/250 mL)
- ¼ tsp (1 mL) salt
- ½ cup (125 mL) cherry tomatoes
Spiralize the zucchini using the fettuccine blade on the Veggie Spiralizer.
Add the zucchini to the Microwave Pasta Cooker. Cover it with the lid and microwave on HIGH for 2–3 minutes, or until the noodles are slightly softened.
Remove the bowl from the microwave. Add the cheeses, spinach, and salt, and stir well. Microwave, covered, for 1 minute.
Cut the tomatoes in half with the Close & Cut. Remove the bowl from the microwave and top with tomatoes. Let it stand for 1–2 minutes.
- 1 servings
Nutrients per serving:
U.S. nutrients per serving: Calories 220, Total Fat 11 g, Saturated Fat 7 g, Cholesterol 35 mg, Sodium 1,020 mg, Carbohydrate 14 g, Fiber 3 g, Sugars 5 g, Protein 18 g