What. A. Delight.
Healthy, low-carb eating has been soooo much easier for me this time around with all my newly discovered carb substitutes. First quinoa and now zucchini.
I've always been a fan, but have never thought to make it this way before. By using a vegetable peeler to get thin strips and then slicing those strips even thinner, the zucchini takes on an almost noodle-like quality and appearance and therefore turns into a fantastic sub for pasta! Bonus: It looks pretty too!
I made these to go with the Cheese-stuffed Meatballs below, and topped with some homemade tomato sauce, which I would recommend over a store-bought sauce for this because the chunky, fresh tomatoes helped to bulk up the delicate zucchini - I think a smooth sauce wouldn't hold up as well.
No recipe needed - just peel into thin strips, and then roll up and cut into even smaller strips if you prefer. Saute just for a few minutes in a little olive oil with salt and pepper and there you have it - zucchini "pasta"!
1 comment:
I have seen this before but never tried it...now I think I better. And I also have been using quinoa instead of rice for everything...love it!
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