These zucchini noodles are so tasty and good for you, you won’t miss regular pasta noodles! Perfect for vegetarians, these noodles can be easily made using a Spiralizer. But don’t stop with zucchini! Try it with carrots or yellow squash! Keep reading for the super easy and healthy recipe!

Creamy Zucchini Noodle Pasta

Ingredients

• 3 zucchini
• 1 yellow squash made into noodles by a Spiralizer
• Slow Roasted Cherry Tomatoes and Cream Sauce (recipe from The Glorious Vegetables of Italy by Domenica Marchetti)
• 1 pint yellow cherry tomatoes, cut in half
• 1 pint red cherry tomatoes, cut in half
• 2 tbsp butter
• 1 shallot, minced
• 2 fresh thyme sprigs
• 1 handful chopped fresh basil
• 3/4 cup heavy cream
• 3/4 cup freshly grated Parmigiano Reggiano cheese
• olive oil
• salt and pepper to taste

Instructions

1. Place cherry tomatoes cut side up on a rimmed baking sheet. Drizzle with olive oil, and sprinkle on salt and pepper. Roast at 275 F for 1 1/2 hours.
2. Heat butter in a saute pan over medium heat. When the butter is melted and foamy, add in shallot and cook until soft.
3. Add in tomatoes and any juices on the baking sheet. Add in thyme and pour in cream. Sprinkle half the cheese over the tomatoes and into the cream.
4. Heat on low until it begins to simmer. Turn off the heat and add in basil.
5. In a large saute pan, drizzle it with olive oil and place zucchini noodles on top. Cook them gently and toss until slightly wilted but still al dente.
6. Place noodles onto a plate and spoon sauce on top. Add more parmesan cheese.

 Photos and recipe: Proud Italian Cook.

This vegetarian delight is stacked high with fresh veggies, herbs, 3 kinds of cheese, baby greens, and a delicious tomato-basil sauce. Pair it with an arugula salad and a simple olive oil and balsamic dressing. This lasagna is a no-brainer to put together – it only looks complicated! Impress your guests with this lasagna that they won’t soon forget!

Stacked Vegetarian Lasagna Pie

Serves 10

Ingredients

• 14 dried lasagna noodles
• 2 tbsp olive oil
• 1 1/2 cups finely chopped carrots (3 medium carrots)
• 2 cups finely chopped zucchini (1 medium zucchini)
• 4 cloves garlic (minced)
• 3 cups sliced fresh mushrooms (8 ounces)
• 2 6 ounce packages baby spinach
• 2 tbsp fresh basil (or dried)
• 1 egg (beaten)
• 1 15 ounce carton ricotta cheese
• 1/3 cup finely shredded Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 26 ounce jar tomato-basil pasta sauce (about 2 1/2 cups)
• 2 cups shredded Italian Fontina or mozzarella cheese (8 ounces)
• Rosemary sprigs (optional)

Instructions

1. Preheat your oven to 375 degrees F. Cook your lasagna noodles according to package directions. Drain noodles and rinse with cold water. Drain once more and set aside.
2. In a large skillet, heat 1 tbsp olive oil over medium-high heat. Add in carrots, zucchini, and half of the garlic. Cook for 5 minutes, or until veggies are crisp and tender. Transfer the veggies to a bowl and add the remaining oil to the same skillet and heat again on medium-high heat. Add in mushrooms and remaining garlic. Cook for 5 minutes or until tender. Gradually add in spinach and cook for 1-2 minutes. Transfer the mushroom mixture to a bowl. Stir in basil and set aside.
3. In a bowl, stir together the egg, ricotta cheese, Parmesan cheese, salt, and pepper. Set aside.
4. Spread 1/2 cup of the pasta sauce on the bottom of a 9×3 springform pan. Arrange 3-4 cooked noodles over the sauce to create 1 layer. Top the layer with half of the spinach-mushroom mixture. Add half of the ricotta cheese mixture over the spinach mixture. Add another layer of noodles. Spread over half of the remaining tomato sauce. Top with all of the vegetable mixture. Sprinkle half the Fontina cheese over the vegetable mixture. Add another layer of noodles. Layer the remaining spinach-mushroom mixture and remaining ricotta cheese mixture. Top with a layer of noodles and the rest of the sauce.
5. Place the pan on a baking sheet lined with foil. Bake for 45 minutes. When the time is up, sprinkle with the remaining Fontina cheese and bake 15 minutes more. Take the pie out and cover and allow it to sit for 15 minutes. Remove the side of the pan and cut into wedges. Garnish with rosemary sprigs (optional).

Photo and recipe: BHG.

This veggie flatbread is perfect for vegetarians, and extremely easy to make! Loaded up with zucchini, red peppers, onions, and tomatoes, this flatbread is super light and makes a great appetizer!

To get started, heat your oven to 400 F. Then, roll out the dough to create a large rectangle. Place the rolled-out dough on a piece of parchment paper sprayed with non-stick spray. Take the goat cheese and spread half of it onto the dough. Sprinkle half of the Parmesan cheese on top, along with half the dill.

Fold the other half of the dough on top of the side with the cheese. Sprinkle the rest of the goat cheese and Parmesan. Arrange the veggies on top and brush with olive oil. Sprinkle salt, pepper, and the remaining dill over the veggies. That’s it! Super easy, filling, and perfect for summer!

Roasted Veggie Flatbread with Parmesan Cheese

Ingredients

• 16 oz. refrigerated or frozen pizza dough
• 6 oz. soft goat cheese or herb cheese spread
• ¾ cup grated Parmesan cheese
• 3 tbsp chopped fresh dill
• 1 red onion (thinly sliced)
• 1 zucchini (thinly sliced)
• 2 tomatoes (thinly sliced)
• 1 red pepper (thinly sliced)
• Olive oil
• Salt and Pepper

Instructions

1. Preheat oven to 400 degrees F.
2. Roll dough into a large rectangle and place it a piece of parchment paper sprayed with a non-stick spray.
3. Sprinkle half of the goat cheese, half of the dill, and half of the Parmesan onto one half of the dough.
4. Fold the other half of the dough on top of the cheese. Sprinkle remaining goat cheese and Parmesan cheese.
5. Arrange vegetables over the top and brush with olive oil. Sprinkle with salt, pepper, and remaining dill.
6. Bake for 22-25 minutes, or until the edges are golden. Cut in half lengthwise, then slice into 2-inch long slices. Serve warm.

Photos and recipe: A Spicy Perspective.

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Get the recipe here.

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