This clam-happy dish is a little on the spicy side … I LOVE the hit of heat, but if you’re not a fan of spicy stuff, leave out the red pepper flakes!
½ of recipe (about 1⅔ cups): 174 calories, 1.5g total fat (0.5g sat fat), 808mg sodium, 26.5g carbs, 6g fiber, 13.5g sugars, 16g protein
You’ll Need: medium bowl, large skillet, nonstick spray, strainer
Prep: 10 minutes • Cook: 10 minutes
1 cup canned crushed tomatoes
2 tablespoons tomato paste
1 teaspoon Italian seasoning
¾ teaspoon garlic powder
¾ teaspoon onion powder
¾ teaspoon red pepper flakes
1 pound spiralized zucchini (about 2 medium zucchini)
½ cup chopped onion
One 6.5-ounce can chopped clams in clam juice (not drained)
2 tablespoons chopped fresh basil
2 teaspoons grated Parmesan cheese
1. In a medium bowl, combine crushed tomatoes, tomato paste, and seasonings. Mix until uniform.
2. Bring a large skillet sprayed with nonstick spray to medium-high heat. Cook and stir zucchini until hot and slightly softened, about 2 minutes.
3. Transfer zucchini to a strainer, and thoroughly drain excess liquid.
4. Remove skillet from heat. Re-spray, and return to medium-high heat. Cook and stir onion until mostly softened, about 3 minutes.
5. Reduce heat to medium. Add drained zucchini, tomato mixture, clams (and juice), and basil. Cook and stir until hot and well mixed, about 2 minutes.
6. Serve topped with Parm.
MAKES 2 SERVINGS
Need-to-Know Info
It’s super easy to spiralize zucchini. Get the 411 here!
Chew on This …
Giant clams can be as large as four feet across. I’m all for big portions, but I’ll stick to standard-sized clams in this dish!