Zucchini noodles are an extremely versatile, simple way to sneak veggies in. Here are 3 recipes incorporating zoodles:

BLT Zoodle Salad

Ingedients:

• 1 pack Cece’s zucchini noodles

• 1 cup cherry tomatoes, halved

• 1/4 cup green onions, chopped

• 1 pack nitrite free bacon

• 1/4 cup Tessamae’s creamy ranch dressing

Directions:

1. Preheat oven to 400 degrees F. Cover a baking sheet with aluminum foil and place bacon on sheet. Cook for 15-20 minutes until crispy.

2. While bacon is baking, combine all ingredients in a mixing bowl.

3. When bacon is fully cooked, crumble on top and enjoy!

Turkey Meatballs & Marinara

Ingredients:

• 1 lb. ground turkey

• 1 cup quinoa (cooked)

• 1 tsp. basil

• 1 tsp. parsley

• 1 tsp. garlic powder

• 1/4 tsp. red pepper flakes

• 1 pack Cece’s zucchini noodles

• 2 cups pasta sauce (I use Mid’s)

Directions:

1. Preheat oven to 375 degrees F.

2. Combine turkey, quinoa, basil, parsley, garlic powder, and red pepper flakes into bowl. Roll into 12 meals and put on baking pan.

3. Bake for 20 minutes.

4. Heat pasta sauce on low in sauce pan.

5. Saute zucchini noodles in skillet. Once cooked, add all ingredients together and enjoy!

Mediterranean Scallops & Zoodles

• 1/2 lb. sea scallops

• 1 pack Cece’s zoodles

• 1 cup cherry tomatoes, halved

• 3 cloves garlic, chopped

• 1/4 cup basil leaves

• 3 tbsp. olive oil

• 1/2 cup white wine

• 1/2 cup goat cheese

• Salt and Pepper to taste

Directions:

1. Heat 2 tbsp. olive oil in a skillet on medium. Add scallops and cook until browned on both sides. Season with salt and pepper while cooking. Set aside.

2. Add zucchini noodles, garlic, olive oil, and white white to skillet and saute until zucchini is cooked.

3. Once cooked, add in scallops, tomatoes, basil, and goat cheese & enjoy!