Zoodle Baked Ziti

I used to dread the influx of zucchini and summer squash during CSA season, but then I got a spiralizer and now I look forward to it! This is one of my most favorite dishes to make with zucchini.

I made this dish last night, and it came out awesome. Not only that, it was pretty easy to make, although it does take an hour of inactive cooking time.

  • 4 medium zucchinis and/or summer squash

  • 1 28 oz can crushed tomatoes with basil

  • 1/2 cup ricotta cheese

  • 1 ball fresh mozzarella cheese, cut into smaller pieces

  • 1 lb hot Italian turkey sausage, casings removed

  • 1 clove garlic, minced

  • 1 t olive oil

  • 1 bell pepper, diced

  • 4 plum tomatoes, diced (this is optional- I had extras lying around)

  1. Use spiralizer to make zucchini noodles, drain and set aside

  2. Preheat oven to 400 F

  3. With a large oven proof frying pan or medium dutch oven cook the turkey and olive oil on medium heat until turkey is cooked through

  4. Push the turkey to the edges create a well in the middle and cook garlic in it for 30-60 seconds until fragrant. Add canned tomatoes.

  5. Bring to a boil, reduce to simmer and cook on lowest setting covered for 30 minutes

  6. Uncover and reduce sauce to just slightly thicker than a normal tomato sauce, the zucchini will give off liquid to thin to the right consistency

  7. Add zucchini, peppers, and plum tomatoes, and stir to combine everything together

  8. Stir in cheeses.

  9. Cook in the oven at 400 uncovered for 15-20 minutes until zoodles are tender

  10. Before serving let rest for 10 minutes

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