An alternative to pasta for getting the nummy spaghetti sauce into the mouth!
This is the time of year that I'm starting to feel a little like the shrimp guy on Forest Gump. Only, rather than a variety of things made with shrimp, I'm trying to decide what to do with all this zucchini that my garden keeps producing. Zucchini bread? Zucchini muffins? Zucchini cake? Zucchini stir fry? Baked zucchini? Zucchini gumbo? Deep fried zucchini? Pickled zucchini? Zucchini scampi? Zucchini over rice?
Well, today it was lunch time and I was starving! I had zucchini on the kitchen counter and a big batch of home made spaghetti sauce in the refrigerator. I love spaghetti, but I try to stay away from grains, and it's not really about the noodles for me. It's just about how to get that nummy spaghetti sauce into my mouth! And I want it NOW!
So I made Zucchini Spaghetti. Like everything I make, it's quick, easy, and healthy! (And it's correctly combined for healthy digestion, which you can learn more about here.) I think it's a given that it is also low on calories and has a low glycemic index, but I don't know how to figure those, so please don't ask. :)
Here is my quick and easy recipe for a single serving of Zucchini Spaghetti:
- Zucchini, cut in 1/2 pinwheel slices (about a cup)
- Spaghetti sauce (1 to 2 cups)
- Salt to taste
- Pepper to taste
- 1/2 cup browned ground beef or turkey (optional)
- 2 TBSP Olive oil or your choice of oil
What to do:
Sauté the salted and peppered Zucchini in the olive oil for 6-7 min on med-low heat, being sure to stir to turn them over about halfway through. (You can shred the zucchini with a potato peeler to make it seem more like spaghetti noodles, but my hunger told me this was a waste of time.)
Stir in spaghetti sauce. Here is where you can add in the optional browned ground beef or turkey, or anything else that tickles your fancy.
Heat through, transfer to a plate, and eat. Yum!
Serves about 1.
Printable copy here.