Description
A quick and delicious one-pot pizza-inspired zucchini noodle dish that combines tender zucchini noodles with savory tomato sauce, melted mozzarella, parmesan, and pepperoni for a low-carb, flavorful meal ready in just 20 minutes.
Ingredients
Vegetables & Herbs
- 1 lb zucchini (spiralized)
- 1 tsp finely chopped parsley
Oils & Sauces
- 1 tbsp olive oil
- 14.5 oz can diced tomatoes
- 8 oz can tomato sauce
Spices & Seasonings
- 1 tsp dried oregano
- 1 tsp dried basil
Cheeses
- 1 cup shredded mozzarella cheese (divided)
- 1/4 cup shredded parmesan cheese
Meat
- 1/2 cup mini pepperoni (divided)
Instructions
- Cook Zucchini: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the spiralized zucchini noodles and cook until they release water and become tender but still maintain a slight crispness. Drain the excess water by placing the zucchini in a strainer and shaking several times.
- Prepare Sauce and Combine: Pat the zucchini noodles dry using a clean cloth or paper towel and return them to the skillet. Add the diced tomatoes, tomato sauce, dried oregano, and dried basil. Bring the mixture to a simmer. Stir in the parmesan cheese, 1/4 cup of shredded mozzarella, and 1/4 cup of mini pepperoni. Continue cooking until the cheese melts and the zucchini noodles are evenly coated with the sauce.
- Melt Cheese Topping: Reduce the heat to low. Evenly sprinkle the remaining 3/4 cup of mozzarella cheese over the surface of the zucchini mixture. Arrange the remaining mini pepperoni on top of the cheese layer. Sprinkle finely chopped parsley over everything. Cover the skillet with a lid and let it sit on low heat until the cheese on top is fully melted. Remove from heat and serve immediately.
Notes
- To prevent watery zucchini noodles, make sure to drain and pat them dry thoroughly before adding sauce.
- You can substitute mini pepperoni with sliced mushrooms or olives for a vegetarian option.
- Adjust the amount of cheese and pepperoni to suit your taste preferences or dietary needs.
- This dish is best enjoyed fresh but can be refrigerated and gently reheated.
