Monday, May 2, 2011
Baked Zucchini Spaghetti (with quinoa noodles)
5 thinly sliced organic zucchini's (we will sate these), these were left over from last weeks CSA box
salt and pepper to taste
4 cups of my frozen spaghetti sauce, feel free to use your own or store bought organic. (This was my freezer item.)
2 packages of quinoa spaghetti noodles, on sale last month at Fred Meyers (these are my husbands favorite non traditional noodles, this was my pantry item)
cheese of your choice. I grated a small 4 ounce block of goat cheese, then on top sprinkled Parmesan cheese. I left my portion cheese less.
9x13 inch pan.
Directions: Preheat oven to 400 degrees. In a frying pan ( I love my cast iron one by Lodge Logic. Cheaper on Amazon than in any of the stores I have found) on the cook top saute the thinly sliced zucchini with coconut oil, salt and pepper until the zucchini is soft.