Ever wonder what to do with the sauce at the bottom of the jar? We took this question to our test kitchen and came up with a great solution– make a guilt-free lunch for the next day. Zucchini ribbons are a great pasta substitute. Don't have a spiralizer? A vegetable peeler is your DIY alternative. Just create long strips by cutting the zucchini lengthwise and running the blade from top to bottom. Paired with an apple and some trail mix for extra protein, this lunch will be the talk of the office.
1 small green zucchini
1 small yellow zucchini
1 1/2 cups of vegetables, we used celery, mushrooms, and cherry tomatoes
2-3 tablespoons of Classic Red, or whatever is left at the bottom of the jar
3 tablespoon of olive oil, separated
Salt and pepper to taste
Finish with parmesan cheese or lemon juice
Begin this recipe by adding one tablespoon of olive oil to the Classic Red jar. Shake the jar to incorporate the two ingredients. Using a spiralizer or vegetable peeler, shave the zucchinis from top to bottom until you have one cup of ribbon-like strips. Lay the ribbons flat on dish towels, to soak up excess water.
Rinse your veggies, and cut into bite-sized pieces. Coat the bottom of the pan with a tablespoon of olive oil. At medium high heat, sauté the vegetables until fork-tender. Drain any excess liquid.
Next, sauté the zucchini. Season with salt and pepper; cook about 3 to 4 minutes drain any excess water. Set zucchini aside.
Assemble your jar by layering zucchini noodles on top of the sauce. Layer in the the sautéed vegetables on top of the noodles until the jar is air-tight. Top with parmesan cheese or lemon juice. Secure lid on the jar and enjoy for the perfect portable lunch.
This vegan dish makes the perfect summer supper. You can serve it with a salad or a hearty grain like farro (or both). The blend of flavors in this simple plant-based entree will make your tastebuds happy!