1large zucchini spiralized to yield about 2 cups of noodles
1-2garlic clovespressed or minced
1teaspoonolive oil
1egglightly beaten
1cupshredded mozzarella cheese + a little extra to sprinkle on top
⅔cupricotta cheese
¼cupParmesan cheese + a little extra to sprinkle on topshredded or grated
1tomatosliced thin (we used a Roma tomato)
7-8Fresh basil leavescut into thin strips (stacked, rolled and cut using kitchen shears)
Instructions
Preheat oven to 350 degrees F.
Toss zucchini noodles, olive oil, and egg together and then
Layer noodles in a 9 inch baking dish that has been coated with non-stick cooking spray.
Mix cheeses and garlic together in a small bowl.
Place Tablespoon-sized drops over the top of the zucchini noodles, leaving about a ½ inch "crust" around the edges.
Press cheese mixture down with fingers or the back of a spoon.
Top with tomato slices, fresh basil and a sprinkling of Mozzarella and Parmesan cheese.
Bake for 20-25 minutes or until firm.
Slice with a pizza cutter, but eat with a fork!
Notes
Customize with your own toppings. Make ahead tip: spiralize noodles ahead of time and store in an air tight container in the refrigerator for up to 3 days. Blot wetness away with a towel before using. Use low-fat cheese (less than 6g of fat per ounce) to make recipe South Beach Phase 1 compliant.