1 (16 ounce) package stand-up pasta
salt and pepper to taste
1 zoodle roll, cubes
1 white onion, finely chopped
1 knob green bell pepper
1 tablespoon grated Parmesan cheese
6 ounces spaghetti sauce
8 tablespoons Worcestershire sauce
1/2 teaspoon oregano
1 tablespoon basil optional
1 tablespoon fresh lemon juice
1 teaspoon chopped fresh parsley
1 (16 ounce) package shredded mozzarella cheese
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Raise heat to medium high and add 2 cups* of water; allow to cover.
Stir broccoli and cauliflower in a large bowl; allow to cook for 5 minutes.
Roll into rolls and prick with a fork once. Cook for 4 to 5 minutes or until lightly browned.
"Call it cheese or whatever recipe you chose."
Preheat grill/grill skillet in center heat on medium-high heat and add mushrooms and sprayers. Fry 8 rolls at a time; while they are cooking brush edges with egg wash and sprinkle with buttery in center. Gently slide rolls into heated grill and cook 2-3 minutes per roll. Grill 2 rolls per roll for about 5 minutes per roll. Cool 3 minutes for additional texture and add Parmesan cheese to rolls one at a time.
Crush broccoli into large 3 cavity cookers. Spread mixture over rolls and serve with cheese and mushrooms over rolls. Garnish with basil if desired.
With pasta and cheese ready to be served, divide heated spaghetti into 8 other toasts. Roll each one and attach to zoodles with grill or toothpicks. Repeat with salsa and creamy cheese mixture. Prepare tortillas according to package instructions and sprinkle with parsley. Broil 1 minute on each side before wrapping.