Roasted Veggie Sauce with Zoodles {freezer-friendly}

Roasted Veggie Sauce with Zoodles {freezer-friendly}

Zoodles. I’m oodles for zoodles!

‘What’s zoodles’, ya say? It’s spaghetti noodles made out of zucchini! At first, I was skeptical, expecting these noodles to be mushy and bland.

Oh boy, was I wrong.

Roasted Veggie Sauce with Zoodles (2 of 5)

I love this concept, and whoever invented the idea should be a millionaire. It’s genius. It’s excellent substitute for pasta.

No, I take that back. It isn’t excellent. It’s PERFECT for substituting. That’s how oodles I am for zoodles. Have you made your own zucchini noodles yet? No? You should.

Not only are zoodles a fabulous way to get more veggies into your diet, but this is one fun way to enjoy some food. I mean, these noodles are GREEN. I felt like the kid was coming out in me while I was eating these.

These are very easy to make, especially if you get something that specializes in making zucchini noodles. I use the Veggeti to make my noodles, all you do is spin the zucchini around and out come the noodles.

Cook them up in a little bit of oil for a minute or two and there ya go! Zoodles! Only thing is, is that they do not freeze well. They stay well in the fridge for a few days, though. The sauce freezes very well, but make sure to keep the zoodles as fresh as possible to make this dish sparkle!

Roasted Veggie Sauce with Zoodles (3 of 5)

Making the sauce is super simple too. And it smells divine.

Roasted Veggie Sauce with Zoodles (1 of 5)

With the crunchy zucchini noodles, topped with this flavorful sauce, you’ll be fantasizing about walking through beautiful gardens full of delicious bounty. Because this is what this dish tastes like, a garden.

 

It’s healthy, delicious, and freezer-friendly. Can you ask for more?

 

Roasted Veggie Sauce with Zoodles

 

Spaghetti Sauce with Zoodles take 2 (1 of 1)

You’ll need:

One batch of Roasted Veggie Spaghetti Sauce
2-3 medium sized zucchinis
A dab of butter or oil
Salt and pepper for seasoning

  1. Wash zucchini (do not peel). Shred zucchini through veggetti (or similar device).
  2. Over medium-high heat, sauté zucchini noodles with a little bit of butter or oil, your choice, for one to two minutes. If you like crunchy, go short on the cooking time.
  3. To serve, plate zucchini noodles first and toss with salt and pepper. Spoon on the warm veggie sauce and sprinkle with parmesan if you like. Presto!

To freeze the sauce: Let sauce cool completely, then transfer to large freezer zip-l0ck bags. Lay flat in freezer.

To thaw and serve: The night before, remove sauce from the freezer and let it thaw in the fridge overnight. Or, if your short on time, take from the freezer and run the bag under warm water until thawed. Reheat on the stove.

Reminder: don’t freeze the zucchini noodles! They will freeze into a block of mushy-ness. Mushy zucchini = no bueno. Make the noodles fresh, or keep in the fridge for a few days.

3 Comments

  1. Love this idea Amie! And love to see you have time again to publish and share your lovely and sane recipes with us.
    Sending you all love and hugs.

    • lind2176@gmail.com

      Thank you, thank you! It is great to hear from you as well! I’m slowly getting back into the swing of things

  2. Love this idea Amie! And love to see you have time again to publish and share your lovely and sane recipes with us.
    Sending you all love and hugs.

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