There are lots and lots of sauces out there — some in jars, and some you make yourself.  Zucchini noodles can be wilted into just about any sauce to make a nice side dish, or an entree with the addition of a little rotisserie chicken or shrimp from the freezer.

For a more thorough review, check out the full blog posting by clicking here.

Zucchini Noodles in (any kind of) Sauce
BigOven - Save recipe or add to grocery list
Print Recipe
This is more of a method than a recipe. Check your fridge, and use your noodle 🙂 The photo shows Alfredo sauce on the noodles, with shrimp and mushrooms to make it a main.
Servings
1 main or 2 sides
Servings
1 main or 2 sides
Zucchini Noodles in (any kind of) Sauce
BigOven - Save recipe or add to grocery list
Print Recipe
This is more of a method than a recipe. Check your fridge, and use your noodle 🙂 The photo shows Alfredo sauce on the noodles, with shrimp and mushrooms to make it a main.
Servings
1 main or 2 sides
Servings
1 main or 2 sides
Ingredients
  • 1 Zucchini (8 - 12 inches) stripped into noodles
  • 1/4 - 1/2 Cup Sauce of chioce
Instructions
  1. Use discretion with the amount of sauce you choose -- less if it's Teriyaki, more if it's cheese sauce. Some suggestions are Alfredo or any other cheese sauce, tomato, Black Bean or Teriyaki sauce, Peanut sauce, or bottled curry sauce. In a 12-inch skilled over medium heat, bring the sauce to a simmer.
  2. Add the zucchini noodles to the simmering sauce. Continue cooking, turning the zucchini with tongs or a fork, until the zucchini is warm and wilted, 2 to 4 minutes at most.
  3. Serve immediately. Add a protein to make it a main dish -- leftover meats work well, or something as simple as diced ham or smoked sausage. Leftover vegetables can also be heated with the zucchini and sauce to make "fridge cleaner dinner".