During my Whole Foods Market challenge I tried a few new recipes and one of them was Spaghetti Squash with Italian sausage and it was delicious. Someone gave my husband a giant zucchini from their garden and I started thinking about the spaghetti squash and how yummy it was as a low carb and a nutrient dense substitute for pasta so I made Zucchini Spaghetti with meat sauce and it was really great! Another wonderful thing about using zucchini instead of spaghetti squash was that it is super quick to make and quick is always good.
The giant zucchini.
Quick work shredding in the food processor.
Zucchini "Spaghetti"
Recipe by: Simply Fit Mama
- 1 giant zucchini or 3-4 regular size
- 2 Tbsp Extra virgin olive oil
- 2 cloves garlic, minced
- Sea salt and fresh cracked pepper, to taste
Peel zucchini. Cut the zucchini in half and scoop the seeds out of each half. You should have little zucchini boats. Use your food processors shredding blade and shred away. If you don't have a food processor you can make zucchini ribbons with your vegetable peeler which will give you a wider "noodle". Or you can use a mandoline slicer with a julienne blade.
Heat your pan to medium-high heat (I used a medium cast iron skillet). Once your pan is heated add your oil and quickly add your shredded zucchini. Using tongs toss the zucchini a time or two then add the garlic, salt and pepper. I like this cooked al dente so don't walk away your zucchini "pasta" will be done in 3-5 minutes. If you leave it longer it will release water and get soft and a bit mushy.
Now top with your favorite pasta sauce and enjoy!
