½ of recipe (about 2½ cups): 266 calories, 5g total fat (2g sat fat), 871mg sodium, 25.5g carbs, 7g fiber, 15.5g sugars, 32g protein
What’s “z’paghetti”? It’s the Hungry Girl name for zucchini noodles, and it’s a fantastic swap for ordinary pasta. For more z’paghetti recipes, don’t miss Chapter 8: Z’paghetti, Spaghetti Squash & More Veggie-Noodle Dishes.
You’ll Need: heavy-duty aluminum foil, baking sheet, nonstick spray, spiral vegetable slicer (or vegetable peeler), large bowl
Prep: 15 minutes • Cook: 25 minutes
28 ounces (about 4 medium) zucchini
8 ounces (about 16) raw large shrimp, peeled, tails removed, deveined
¼ teaspoon Italian seasoning
¼ teaspoon garlic powder
⅛ teaspoon black pepper
1 cup Clean & Hungry Marinara Sauce (recipe and store-bought alternatives)
2 tablespoons grated Parmesan cheese
1. Preheat oven to 375 degrees. Lay a large piece of heavy-duty foil on a baking sheet and spray with nonstick spray.
2. Using a spiral vegetable slicer, cut zucchini into spaghetti-like noodles. (If you don’t have a spiral veggie slicer, peel zucchini into super-thin strips, rotating the zucchini after each strip.) Roughly chop for shorter noodles.
3. Place zucchini noodles in the center of the foil and top with shrimp. Sprinkle with seasonings. Top with marinara sauce and Parm.
4. Cover with another large piece of foil. Fold together and seal all four edges of the foil pieces, forming a well-sealed packet.
5. Bake for 25 minutes, or until zucchini noodles have softened and shrimp are fully cooked.
6. Cut packet to release hot steam before opening entirely.
7. Transfer packet contents to a large bowl, and toss to mix.
MAKES 2 SERVINGS
