Zucchini spaghetti

Zucchini your kids will eat!

Getting your kids to eat their vegetables can be quite the task. Use up the last of this summer’s zucchini or summer squash with this recipe that’s sure to please.

Zucchini spaghetti

4 zucchini or summer squash

1 tablespoon olive oil

Seasoning to taste  (we love Trader Joe’s 21 seasoning blend)

¼ cup water

Using a spiralizer or vegetable peeler, cut zucchini into long, thin strips that resemble pasta. Heat a sauté pan over medium heat and add the oil and seasoning. Add the water and zucchini, then cook for 5 minutes.

For added protein, serve the zucchini pasta on top of a slice of fresh mozzarella and sprinkle with parmesan cheese, or serve in place of regular spaghetti with meatballs.

Makes 4 servings

Nutrition information per 1 cup serving, salted and served with 1 oz. part skim mozzarella

Calories – 162

Protein- 9 g

Carbohydrates – 9 g

Fiber – 3 g

Total fat – 11 g

Calcium – 26% of daily value

Good source of folate, potassium, and vitamins A and C


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