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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Pepperoni Pizza Zucchini Spaghetti Recipe

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This recipe for Pepperoni Pizza Zucchini Spaghetti, by , is from Carol Smith Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Carol Smith

Category:
Category:

Ingredients:  
Ingredients:  
For Pasta:
1.5 zucchinis spiralized
1/3 cup chunkily-chopped mozzarella
10 pepperoni slices
1-2 slices of crusty whole grain bread (optional, for dipping)

For the pizza sauce:
1 (14oz) can of crushed tomatoes
1/3 cup chopped red onions
1 garlic clove, minced
1 tbsp olive oil
salt and pepper, to taste
1/4 tsp red pepper flakes (or less, if you don't like spice)
1 tsp dried oregano flakes
1/2 tsp dried basil flakes
1 tsp tomato paste

Directions:
Directions:
1. Place a large skillet over medium-low heat and add in the olive oil.
2. Once the oil heats, add in the garlic. Cook garlic for 1 minute and add in the red pepper flakes. Cook for
30 seconds and then add in the chopped onion. Stir and cook for about 2 minutes or until onions begin
to soften.
3. Add in the crushed tomatoes, season generously with salt and pepper and add in the oregano and basil
flakes. Stir to combine.
4. Let cook, stirring occasionally, for about 15 minutes or until the sauce fully reduces.
5. Once the sauce reduces, add in the zucchini pasta and pepperoni. Cook for about 2 minutes or until
zucchini begins to soften and is heated through.
6. Add in the mozzarella cheese, cook for another 30 seconds, and then pour into a bowl and enjoy

Number Of Servings:
Number Of Servings:
2

 

 

 

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