Our Happi Patties are delicious on their own, but they are also easy to incorporate into other recipes. One great way to use them is to crumble them and use them as you would use any other kind of ground meat to add some extra protein and flavor. Try this simple low-carb zucchini pasta recipe!
3 original Happi Patties
3-4 large zucchini
1 28-oz can crushed tomatoes
2 garlic cloves, minced
1 tsp Italian seasoning
1 tsp dried oregano
3 tbsp olive oil
Pinch of red pepper flakes (optional)
Salt and pepper to taste
Use spiralizer to create zucchini noodles. There are many types of vegetable spiralizers. Choose whatever type is best for your preference and budget. Another option could be to simply slice the zucchini into thin strips using a knife.
Line a plate with paper towels and place zucchini noodles on top with a sprinkle of salt to extract excess moisture.
In a pan, add 2 tbsp olive oil over medium heat and crumble in Happi Patties. Brown the crumbles and then remove from heat and set aside.
In a sauce pan, add remaining 1 tbsp of olive oil over medium-low heat and then add minced garlic, cooking until fragrant
Add crushed tomatoes, Italian seasoning, and oregano. Stir to combine and let simmer for 5-6 minutes uncovered.
Add browned Happi Patty crumbles to sauce.
Season with salt, pepper, and red pepper flakes to taste and then simmer for an additional 2 minutes.
Saute zucchini noodles in a separate pan until desired consistency is reached. Avoid overcooking as the zucchini will become mushy. Strain to remove any more excess water.
Serve zucchini noodles with red sauce on top and garnish with fresh basil. Enjoy!