How do meatballs, pepperoni, & noodles covered in a smothering of sauce and cheese sound?? If it sounds amazing to you then this post is for you!! This recipe is another healthy & creative merging of things I love but that I don’t indulge in too often because they tend to leave me more hungry than before plus I can way too easily overeat traditional pasta or pizza. This recipe is low carb, high protein, gluten free, grain free, veggie packed, and soooo delicious!!! I swapped out zucchini for spaghetti and used that as the base for this super filling recipe. Give it a try I promise it still has all those delicious pizza & pastas flavors but in a healthier and more filling way!!
Ingredients:
2 medium size zucchini
2/3 cup of a low carb pizza sauce (Rao’s is highly recommended)
2 servings turkey pepperoni
3 chicken or turkey meatballs (chopped)
1 cup mushrooms (chopped small)
1/2 tablespoon extra virgin olive oil
minced garic (to taste)
3/4 cup 2% mozzarella cheese
2 tablespoons Parmesan cheese
**I also used a spiral veggie cutter shown here. You can purchase these very cheap at quite a few places. I got mine from Marshalls. A mandolin, veggie peeler, or just simply slicing the zucchini by hand into thin strips will work just fine for this recipe if you don’t want to purchase a spiral cutter 🙂
Prepare the raw zucchini by creating spaghetti like strands using one of the above methods.
In a skillet or nonstick pan add the olive oil, mushrooms, zucchini spaghetti, garlic, and salt and pepper to taste. Cook on medium high heat until veggies are tender then drain and blot off the excess liquid so it isn’t quite so wet.
Add pizza sauce and chopped meatballs to pan to heat. Meanwhile warm pepperoni on plate in microwave for a minute or two so it isn’t cold.
Once everything is nice and heated remove the pan from the heat and shape the zucchini pasta into 2 round pizza shapes in pan. (If you are making a double helping of this recipe you will need to make 4 pizza shapes on a cookie sheet covered in foil or parchment paper).
Top each pizza evenly with pepperoni.
Then top with parmesan and mozzarella cheeses.
Using a piece of aluminum foil make a tent over the pan to cover it and return to medium high heat until cheese is melted. About 5 minutes. If you made a double version then place the cookie sheet under the broiler in your oven and watch it carefully until the cheese is melted then remove.
Sprinkle with some Italian seasonings before servings and voila-Pizza Pasta made my way!!! 🙂
Makes 2 servings
Per serving
375 calories
23.9 grams fat
10.6 grams carbs
3.0 grams fiber
28.9 grams protein
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