I finally finished eating all of the vegetables from my harvest (which included about 15 heads of kale!). I am definitely going to miss the days of walking around back to cut my lettuce for lunch. My last hope for harvest are my tomatillo plants that I brought inside. They have a TON of little tomatillos on them, but I am not sure if they are going to grow inside… Fingers crossed!
This recipe is great for multiple reasons. It is easy. It is quick. It is healthy (ish). It is delicious! We all know about zucchini noodles to sub for spaghetti, but you can also sub strips for lasagna noodles. Using zucchini instead of lasagna noodles makes this gluten-free and lowers the amount of carbs- hence me calling it healthy (ignore the cheese =p). I would love to make this dish again with pesto instead of marinara too!
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Yield: 4 servings