10-Minute Pizza Zucchini Noodles with Marinara Sauce & Pepperoni

Nutrition unverified · 4 servings · US measures · 2 min publisher preparation per four-serving batch

Total time: 12 min

10-Minute Pizza Zucchini Noodles with Marinara Sauce & Pepperoni, adapted from Christina Cherrier.

Follow the cooking flow and check each component at the stated endpoint.

The listed pan and basket capacity, cook times, and thermometer endpoint are for four servings.

Ingredients are scaled; keep food thickness, spacing, settings and safe endpoints fixed. Timings assume the four-serving batch and specified shortcuts. More food can require additional batches.

These recipes include household adaptations and recipes adapted from the linked publishers. The adaptations have not been kitchen-tested. Nutrition provenance and source limitations are listed with each recipe; missing nutrition stays unreported.

Ingredients

• 1 tbsp butter or olive oil
• 4 count zucchinispiralized (or a package of spiralized zucchini from the grocery store)
• 1 cup low-sugar Marinara sauce(or your favorite pasta sauce)
• 2 cup pepperoni slices(or salami slices)
• ½ tsp fresh cracked black pepper
• ½ tsp crushed red chili pepper flakesoptional · Optional; excluded or included as stated in the publisher nutrition.
• 1 tbsp Fresh parsleychopped; garnish
• Not specified ParmesanUnquantified optional garnish. Unquantified amount remains unknown, not zero.

Before you start

• Stovetop and large skillet
• Knife and cutting board
• Instant-read thermometer
• Spiralizer, unless using ready-spiralized zucchini

Prepare cold sides first. Keep raw-poultry tools separate; use clean serving utensils. Probe more than one thick piece. A timer is not a doneness test.

Cook

1. Step 1

   Heat butter or oil over medium-high heat. Toss zucchini noodles for 2–3 minutes; reduce released liquid for about 1 minute.

2. Step 2

   Add marinara and pepperoni and keep cooking until sauce coats the noodles. Season with black pepper and optional chili flakes; finish with parsley and optional Parmesan.

Where your attention goes

Stages can overlap. Do not add every row as separate elapsed time. Safe endpoints and actual appliance behavior override the estimate.

Why this works

Nutrition per serving

Calories: Not provided; protein: Not provided; total carbs: Not provided; fiber: Not provided; net carbs: Not provided

Source nutrition is reported only where its per-portion basis is supported. Unavailable totals are not estimated.

Listed allergens: milk. Check purchased labels and cross-contact.

First-cook checks

• The publisher lists 417 calories without a serving size or complete nutrition breakdown; per-portion nutrition remains unreported.
• Ingredient quantities are scaled from 4 original portions to four portions. Fractions of whole items may need weighing or dividing after preparation. Larger batches need extra cooking space or batches; keep thickness and endpoint checks.
• Adapted from Christina Cherrier. This adaptation has not been kitchen-tested.
• The source does not provide verified values for every per-portion macronutrient. Missing values stay unreported; a keto label from the publisher is not a verified net-carb total.

Leftovers

Refrigerate in shallow containers within two hours, or one hour above 90°F. Use within 3–4 days or freeze; reheat to 165°F. Keep cold greens and yogurt separate.

Sources

• Christina Cherrier: 10-Minute Pizza Zucchini Noodles with Marinara Sauce & Pepperoni
  https://www.eatwell101.com/pizza-zucchini-noodles-with-pepperoni-recipe

These recipes include household adaptations and recipes adapted from the linked publishers. The adaptations have not been kitchen-tested. Nutrition provenance and source limitations are listed with each recipe; missing nutrition stays unreported.