Zucchini Pasta

Zucchini Pasta
2 medium zucchini (about 10-12″ long) 2-3
Tbsp olive oil or butter
Using a potato/vegetable peeler, gently peel the green layer of zucchini off. Then peel the rest into strips, turning the vegetable, until the seeds are exposed (I typically use the core, cubed, as well).
Now, you can either plate the zucchini and add the sauce on top which is what I usually do because zucchini is usually pretty soft to begin with… or you could put zucchini in a pan on the stove over medium heat, in butter or olive oil, cook the zucchini strands, stirring every minute or so, until soft, about 3-5 minutes (cook in batches and drain off liquids if necessary). Remove to a bowl and serve with marinara. I’d recommend trying it both ways so you can decide on your preference. After trying this, I bet you will never miss regular pasta again.
Serving Size
Makes about 3 cups of zucchini pasta, or 6-1/2 cup servings.*Nutritional Information Per serving(assuming 3 Tbsp butter/olive oil): Calories: 105, Carbohydrates: 7g, Fiber: 1.6 g, Net Carbohydrates: 5.4 g, Protein: .8g, Fat:  5.8g.

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