Ingredients
- Salt
- 4 pounds large zucchini (or 6 medium, spiralized with the 3-millimeter blade) about 2 1/2 zucchini pre-spiralizing or 10 lightly packed cups post-spiralizing
- 1 1/2 cups grated mozzarella cheese 5 ounces, lighted packed
- 3/4 cup Parmesan cheese 2 ounces, grated
- 1/2 cup plain nonfat Greek yogurt
- 1/2 cup sun-dried tomatoes with Italian herbs not packed in oil
- 1 teaspoon garlic salt
- 1 teaspoon Italian seasoning
- Pepper
- Fresh basil for garnish, if desired
Instructions
- Bring a large pot of salted water to a boil.
- Add in the zucchini noodles, breaking any really long noodles up as you add them to the pot (this makes it easier to mix with the cheese later) and cook just until tender, about 2-3 minutes.
- Pour the noodles into a colander, making sure to get all the water out of the pot. Place the pot back onto the stove and reduce the heat to medium-low.
- Really shake out the water from the zucchini noodles, and transfer them to a kitchen towel. Place another kitchen towel under them (so you have a double-layer of towels) and squeeze the top of the zucchini noodles, trying to get as much water out as you can. The water is hot, so don't directly grab the kitchen towel where the zucchini noodles are wrapped, as you could burn yourself.
- Transfer the zucchini noodles onto a layer of paper towel. Place another layer of paper towel on top and squeeze out any water, being careful not to burn yourself (you do need to work quickly, as the noodles need to stay hot). Repeat once more with another piece of paper towel, so that you've pressed the zucchini noodles out twice.
- Return the noodles to the pot over medium-low heat and stir in the mozzarella and Parmesan cheeses, a few handfuls at a time, adding more once the previous addition is melted. It might be a little bit clumpy, but that's normal and the Greek yogurt helps smooth it out in the next step.
- Once all the cheese is added and melted, stir in the Greek yogurt until well combined.
- Finally, stir in the sun-dried tomatoes, garlic salt, Italian seasoning, and a pinch of pepper.
- Garnish with fresh basil (if desired) and serve.