Football Season & Pepperoni Pizza Zucchini Spaghetti
Try this Football Season & Pepperoni Pizza Zucchini Spaghetti recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
vegan
vegetarian
white meat free
tree nut free
nut free
contains gluten
contains red meat
shellfish free
contains pasta
dairy free
- 1 garlic clove minced
- salt and pepper to taste
- 1 tbsp olive oil
- for the pasta:
- 1 tsp dried oregano flakes
- 1 tsp tomato paste
- 1.5 zucchinis, blade c
- 1/2 tsp dried basil flakes
- 1/3 cup chunkily-chopped mozzarella
- 10 pepperoni slices
- 1-2 slices of crusty whole grain bread (optional for dipping)
- for the pizza sauce:
- 1 (14oz) can of crushed tomatoes
- 1/3 cup chopped red onions
- 1/4 tsp red pepper flakes (or less if you don't like spice)
- Carbohydrate 1.33413541518334 g
- Cholesterol 0 mg
- Fat 1.75907708402014 g
- Fiber 0.357395825163778 g
- Protein 0.268299999661133 g
- Saturated Fat 0.250374166758747 g
- Serving Size 1 1 Serving (7g)
- Sodium 39.8786197839939 mg
- Sugar 0.97673959001956 g
- Trans Fat 0.0603152083417136 g
- Calories 21 calories
Place a large skillet over medium-low heat and add in the olive oil.Once the oil heats, add in the garlic. Cook garlic for 1 minute and add in the red pepper flakes. Cook for 30 seconds and then add in the chopped onion. Stir and cook for about 2 minutes or until onions begin to soften.Add in the crushed tomatoes, season generously with salt and pepper and add in the oregano and basil flakes. Stir to combine.Let cook, stirring occasionally, for about 15 minutes or until the sauce fully reduces.Once the sauce reduces, add in the zucchini pasta and pepperoni. Cook for about 2 minutes or until zucchini begins to soften and is heated through.Add in the mozzarella cheese, cook for another 30 seconds, and then pour into a bowl and enjoy!
