I made zucchini bread (yum!), but it only uses up one (!) zucchini at a time.
Zoodles + Sauce
2 zucchini (spiralized)
2 tomatoes (chopped)
2 spoonfuls of besan/chickpea flour (optional- to thicken)
pepper jack cheese (grated)
Sauté zucchini in a bit of olive oil for a few minutes over medium heat. Move zucchini to bowls. Add other ingredients (minus the cheese) to the pan with a little olive oil. Stir until thickened. Assemble + enjoy!
We enjoyed some leftover zoodles for lunch the next day with these simple toppings.