Zoodles with Garlic Cheesy Flatbread/Breadsticks

Preheat your oven and pizza stone to 450 degrees.

Prepare the zucchini by shredding it into thick noodles using a machine the “spiralizes” the squash and set aside. On air, I used the Veggetti Pro.

Make the scone dough recipe: https://cookingwithchefbryan.com/recipe-view/scones-fried-bread/ and when finished remove about a baseball size amount of dough.

Spread the dough out with your hands (much like you would do a scone) and place it on an oiled work and drizzle with olive oil and sprinkle with minced garlic and shredded cheese.

Place the flatbread on your pizza stone and let it bake until it is golden brown. Remove from the oven, let them cool slightly, slice into breadsticks and serve.

Prepare the sauce by heating a sauté pan on the stove and adding enough oil to lightly coat the bottom of the pan.

Add a tbsp of minced garlic and sauté until fragrant. Add the sauce to the sauté pan and stir to incorporate the garlic. Continue stirring until the sauce is boiling, remove from the heat and and some freshly chopped basil and stir to incorporate. I like to add a banana pepper to the sauce right at the end to. You can use bell pepper, anaheim’s or even jalapeños if you choose. Stir the sauce to incorporate everything and keep it warm on the stove.

Bring a large pot of water to a boil and add the zucchini noodles and blanche them for about 30 seconds.

Strain the “zoodles” and add them to the sauce pan gently mixing the sauce and the blanched “zoodles” until they are gently mixed.

Serve with the garlic cheesy flatbread and enjoy!