Preheat the oven to 400 degrees.
Boil a hot pot of water and cook your favorite noodles.
Drain and rinse noodles, drizzle with olive oil and set aside.
Cut the ends off of your zucchini and squash. **If you can use squash and zucchini that are straight in shape vs curved that will help. **
Next, you’ll skewer the zucchini and squash with the wooden skewers. Try to get the skewers straight through the center.
Then, you’ll take a sharp steak knife and begin to cut the zucchini / squash into a spiral. I learned that when you keep the tip of the knife against the wooden skewer in the center of the zucchini it really helps make an even, continuous spiral. Also, make sure the zucchini is on the cutting board as you slowly turn it. This also helps prevent the zucchini spiral from breaking.
Repeat this process until all of the zucchini and squash are cut into spirals.
Next, gently spray an 8x8 baking dish with cooking spray.
Add 1 cup of marinara sauce to the bottom of the dish.
Line the dish with you spiralized zucchini and squash.
Take your mozzarella sticks and cut them diagonally.
Gently slide a diagonal piece of cheese in-between the zucchini / squash spirals. **Be sure to rotate the diagonals so the zucchini and squash are balanced and not leaning to one side more than the other.**
Season with salt and pepper.
Cover with foil and bake for 35 – 40 minutes. Baking time will depend on how thick your spirals are, so be careful. Mine were about ½ inch thick.
Remove foil for the last few minutes so the cheese can brown.