Ingredients

• Zucchini, large
• 1.5 cups brussel sprouts, steamed
• 2 cups Tuscan organic kale (from Trader Joe’s)
• Olive oil spray

SAUCE

• 28 oz can Peeled San Marzano Tomatoes (no sugar added) OR Muir Glen Crushed tomatoes
• 1/4 tsp black pepper
• 1/2 tsp red pepper flakes
• 1/2 tsp garlic powder
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 tsp dried parsley
• Pinch of sea salt
• 2 Tbsp red wine vinegar

Directions

1. Spray olive oil on the steamed Brussels and kale. Roast them at 425 degrees for 10-15 minutes.
2. Spiralize the zucchini and place on  a plate. Mix the Brussels sprouts and kale with the zoodles.

SAUCE

1. Puree the tomatoes in a small blender or magic bullet. Stir in the remaining ingredients.
2. Add the sauce on top of the zoodles and enjoy!