I recently got a spiralizer so I decided it was time to test it out. Here’s what I did.
- First, spiralize 5 zucchini. Set in a colander over a bowl and sprinkle with salt. Let sweat, tossing occasionally, for 20 minutes then rinse.
- Sauté a chopped onion in some olive oil. Once onions are clear, add in a container of chopped crimini mushrooms and some chopped garlic. Cook until mushrooms release their liquid.
- Deglaze with sherry (or white or red wine, according to your taste).
- Add a jar of tomato sauce and let simmer.
- In a small bowl, mix 16 oz of ricotta with 1 egg, chopped fresh basil, salt, and pepper.
- Chop hot capicola, pepperoni, or salami as desired
To assemble
- Add a few tablespoons of sauce to bottom of 9×9 glass pan
- Next layer zoodles, then ricotta, capicola, then mozzarella. Repeat for 3 layers and top with mozzarella.
- Bake at 350° for 20 minutes covered.
- Remove cover*, increase temperature to 400°, and cook another 15 minutes or until cheese is browned and bubbling.
*I bake with a baking sheet under the casserole dish to prevent bubbling sauce from dripping into oven.
Enjoy!