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Zucchini “Noodle” Bake

J Man has a girlfriend.

I. Can’t. Even.

Last Saturday my mom took him to Kindergarten Sabbath School and I took Miss Rae to Beginners. About halfway through I received the following text…


Apparently she told him that he had a beautiful singing voice and asked how to get to his house. He, naturally, provided step-by-step directions.


When Miss Rae and I walked in after her program was over, this is what we saw of the happy couple. J Man was taking way more pride in his coloring than he ever has before and was very reluctant to leave. As we were leaving, she called out, “I think I love you!”


I totally had this vision of Lady and the Tramp. You know, when the dogs are eating spaghetti and it’s all romantic?

I was inspired. (And also a little scared.)


I knew I wanted spaghetti, but didn’t necessarily want a heavy pasta dish. Enter my awesome julienne peeler. These zucchini “noodles” happened in about 2 minutes.


And then I got struck by cupid’s arrow by an amazing revelation.

Normally, I would salt the zucchini noodles and let them sit to drain out some of the excess liquid. Extra step.

Normally, I would rehydrate the TVP before I used it because, well, because that’s what you do. Extra step.

So I have one ingredients that’s too wet and one that’s too dry…?

So I just mixed everything together, no extra steps, and hoped for the best.


The best is what I got. The TVP adds the protein that I need and being that the remainder ingredients are all veggies, this meal left me satisfied, but not stuffed. And the amazing revelation? Totally worked. The TVP was the perfect texture and the dish wasn’t watery at all.


Important detail: because of a crazy schedule, I combined this the night before, stuck it in the fridge, and Matty B baked it the next day. That probably gave the TVP enough time to rehydrate from the vegetable juices.

In general, meals made the night before provide more time for me to grill my son the next day about who he played with and what they played. And if she kept her hands to herself.

No Lady and the Tramp reenactments on this mama’s watch…

Zucchini “Noodle” Bake


1 medium zucchini, julienned
1/2 cup chopped mushrooms
1/2 cup dry TVP
1/4 cup chopped sundried tomatoes
1 tsp Italian seasoning
1 cup marinara sauce
Salt and pepper to taste
Almond milk mozzarella (optional)

Combine all ingredients (excluding cheese) in a medium bowl. Let rest in refrigerator overnight. Top with cheese if desired. Bake at 350 for 30-40 minutes.


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