Ok, this one is also thanks to Kim Lyons. Such a simple recipe but so satisfying, beyond what I imagined. She suggested to the carb lovers that instead of pasta, we make ribbons of zucchini. (Could go a step further and actually slice them into long noodle shapes but the wide ribbons were just fine for me!) Simply cut off the very ends of the zucchini and using a vegetable peeler, make thin ribbons of the zucchini. I used 3 large zucchs and it made a nice big bowl of what I will now call zucch-asta. I sliced up a clove of garlic and sauteed it in some oil (I used a mix of olive and grape-seed oils) and then added the zucchini ribbons and some sliced button mushrooms (my addition, as Kim’s recipe called for just the zucchini). After just a few minutes I added some marinara sauce and served it with a salad and leftover soup. I put out grated cheese for Mitch and nutritional yeast (which I always use in place of grated cheese) for me. It was not only delicious and filling but it really did fulfill the desire for some pasta. I highly recommend this easy, pretty, healthy, low-calorie, vegan dish as a main course or as a side dish. Those trying to cut down on the “bad” carbs will love this pasta alternative. I will definitely be making it again very soon and definitely will be putting it on the VFT menu soon, as well. It’s a shame I didn’t have success growing my own, but there’s always next year. Try it and let me know what you think!
Related articles
- Low Carb Zucchini Pasta (veggieeuphoria.com)
- Zucchini Noodles (thecooksnextdoor.com)
OMG – Im in love with this Idea – I think I will try it tonite THANX ! !! !!
Shell…let me know when you try it and if you like it. I am gonna make it again this weekend…loved it
I make this all the time, but I’ve always grated the zucchini (never thought about cutting it into ribbons) and used canned (no salt added) diced tomatoes.
I also use grated zucchini in my eggs (1 whole and 3 whites) along with garlic and mushrooms and peppers as a kind of frattata/omelette breakfast thing. (Of course I know you wouldn’t use eggs, but some of your readers might find it interesting)
Carol, when you make the zucchini ribbons, something about the long shape really does mimic noodles…I make zucchini lots of different ways, but this way seemed so hearty and comforting….and thanks for the breakfast idea as I am certain most all peaceandfitnessreaders eat most foods! Always appreciate your input!
Tried it today with some Boca Crumbles and it was kind of like Zucch-ghetti w/ “meat” sauce. YUMMY ! Love this way of making zucchini – will will having this again (and again)!
What a great idea, Carol! I will certainly be trying it that way, too! Craving some last night, I had just the zucchini and sauce for a too late dinner last night. It was filling and I loved it as much as the first time. DEFINITELY love the idea of adding the crumbles. THANKS!
thanks for sharing ..i have just seotppd eating meat and im on the search for good eating ..i love food and sure gone miss out ..but i cant handle more of the meat industry ways to handle animals ..think it gone benefit my health anyhow gone get me one of them spiral slicers and a juice grinder start the day with some green power
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