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Ingredients
  • 3 pounds zucchini (about 5 to 6 good sized zucchini, enough for 8 to 10 cups of salted zucchini noodles)
  • 3 teaspoons kosher salt
  • 1 tablespoon extra virgin olive oil
  • 8 ounces Italian sausage (in bulk, out of casings)
  • 1 ½ cups diced onion
  • 3 cloves garlic, minced (about 1 Tbsp)
  • 1 15-ounce can crushed tomatoes
  • ½ cup thinly sliced fresh basil leaves
  • 1 ½ teaspoons kosher salt
  • ¾ cup ricotta cheese
  • 2 cups grated mozzarella cheese (about 8 ounces)
  • ½ cup grated Parmesan cheese
  • subheading: Special equipment:
  • A spiralizer for making zucchini noodles (I recommend the Paderno World Cuisine Spiral Vegetable Slicer or the Inspiralizer)
Steps
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