August Recipe

Zoodles with Fresh Tomato Sauce and Ricotta


  • 2 t olive oil
  • 2 t minced garlic
  • 1/2 red onion, diced
  • 5 small tomatoes, cored and diced
  • 2 large or 3 medium zucchini, spiralized
  • 1 c. ricotta cheese
  • 1/4 c. mozzarella cheese
  • 1/4 c. parmesan cheese, plus extra for garnish
  • 2 t Italian seasoning


  • Heat olive oil in a nonstick skillet over medium heat.  Add garlic and onion, and cook 3-4 minutes.
  • Add tomatoes, and cook for 10 minutes or until fully reduced.
  • In a medium bowl, mix ricotta, mozzarella, parmesan, and Italian seasoning.  Set aside.
  • Add zoodles to skillet an stir and coat with tomato sauce.  Make ‘pockets’ of zoodles, and spoon ricotta in filling.  Cover and cook for 5 minutes to heat through.
  • Garnish with additional parmesan prior to serving.


Recipe provided by: Sodexo