Best 2 Zucchini Marinara Diabetic Recipes

**Zucchini Marinara: A Diabetic-Friendly Delight**

Zucchini marinara is a delectable and nutritious dish that caters to the dietary needs of individuals with diabetes. This versatile dish features zucchini, a low-carb vegetable rich in fiber, vitamins, and minerals. Combined with a flavorful marinara sauce, zucchini marinara offers a satisfying meal that helps manage blood sugar levels. Our collection of zucchini marinara recipes provides a range of options, from classic Italian-inspired dishes to creative culinary fusions. Whether you prefer a traditional marinara sauce or a zesty variation with roasted red peppers or sun-dried tomatoes, our recipes offer something for every palate. Discover the culinary delights of zucchini marinara and enjoy a delicious and diabetic-friendly meal that nourishes both your body and soul.

Check out the recipes below so you can choose the best recipe for yourself!

SHRIMP AND ZUCCHINI MARINARA

Shrimp and Zucchini Marinara image

Yummy! Easy and delicious. Try to use homemade marinara or buy some from your local italian food place. This is also great with just the zucchini or just the shrimp. You can use spaghetti, linguine, shells, bowties etc. and it works great. Use whole grain pasta for a healthier meal.

Provided by Suzy_Q

Categories One Dish Meal

Time 40m

Yield 2-3 serving(s)

Number Of Ingredients 10

Ingredients

1/2 lb large shrimp, shelled and deveined
1 zucchini, sliced paper thin
3 cups dry penne pasta
2 garlic cloves, sliced thin
2 tablespoons extra virgin olive oil
2 cups marinara sauce
2 teaspoons sugar
1 tablespoon fresh oregano (optional)
1 tablespoon fresh basil (optional)
salt and fresh pepper, to taste

Steps:

Boil water to cook the pasta and cook accordingly. In the meantime, heat olive oil over medium heat. Add garlic, zucchini and a pinch of salt and pepper. Saute for 5 minutes. Add shrimp and another pinch of salt and pepper. Add marinara sauce, oregano, basil and sugar and set flame to as low as possible. When pasta is done cooking add to the shrimp-marinara mixture. Mix well and simmer on low about 5 minutes or so. Serve.

Nutrition Facts : Calories 1023.5, Fat 24.9, SaturatedFat 3.5, Cholesterol 172.8, Sodium 1386.1, Carbohydrate 162.5, Fiber 19.5, Sugar 28.1, Protein 41.1

ZUCCHINI RICOTTA BAKE

Zucchini Ricotta Bake image

I have made this lasagna-like zucchini casserole frequently over the years and shared the recipe with many. Recently, my daughter had some heart trouble, so I adapted the recipe to cut fat and calories. We think this version is just as delicious. -Eleanor Hauserman, Huntsville, Alabama

Provided by Taste of Home

Categories Dinner

Time 1h15m

Yield 12 servings.

Number Of Ingredients 11

Ingredients

2 pounds zucchini
1 carton (15 ounces) reduced-fat ricotta cheese
1/2 cup egg substitute
1/2 cup dry bread crumbs, divided
5 tablespoons grated Parmesan cheese, divided
1 tablespoon minced fresh parsley
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/8 teaspoon pepper
1 jar (28 ounces) meatless pasta sauce
1-1/2 cups shredded reduced-fat mozzarella cheese

Steps:

Preheat oven to 350°. Cut zucchini lengthwise into 1/4-in. slices. Place in a basket over 1 in. of boiling water. Cover and steam until just tender, 5-6 minutes. Drain; pat dry. , In a large bowl, combine ricotta, egg substitute, 3 tablespoons bread crumbs, 3 tablespoons Parmesan, parsley, oregano, basil and pepper; set aside. , Spread a third of the spaghetti sauce in a 13x9-in. baking dish coated with cooking spray. Sprinkle with 2 tablespoons bread crumbs. Cover with half of the zucchini, ricotta mixture and mozzarella. Repeat layers of sauce, zucchini, ricotta mixture and mozzarella. Cover with remaining sauce., Combine remaining crumbs and Parmesan; sprinkle over top. Cover and bake 45 minutes. Uncover; bake until golden brown, 15 minutes longer. Let stand 15 minutes before cutting.

Nutrition Facts : Calories 150 calories, Fat 5g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 513mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 2g fiber), Protein 11g protein. Diabetic Exchanges

Tips:

Choose firm, medium-sized zucchini for this recipe. Larger zucchini tend to be more watery and can make the dish soggy.
Slice the zucchini evenly so that they cook evenly. If you are using thick zucchini, slice them lengthwise first, then into half-moons.
Do not overcrowd the pan when cooking the zucchini. Cook them in batches if necessary to prevent them from steaming instead of browning.
Use a good-quality marinara sauce for this recipe. A homemade sauce is always best, but a store-bought sauce can also be used if you are short on time.
Add a sprinkle of grated Parmesan cheese to the top of the dish before serving for extra flavor.

Conclusion:

Zucchini marinara is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up zucchini from your garden. This dish can be served with rice, pasta, or crusty bread. It is also a great option for a vegetarian main course.