I am so excited about this latest food experiment. It's was an experiment for me, at least...have you heard of the zucchini spaghetti craze? Since I'm trying to get back to my healthy eating habits, this has possibly become my new favorite healthy meal! I'm still experimenting with different ways to make zucchini pasta, but for now, I'm sharing a pretty self-explanatory way to use zucchini in place of that high-carb spaghetti that I love so much!
The first step is to grate the zucchini length-wise. This was a little tricky and took some time, but is the best way to replicate spaghetti noodles. If all else fails, you can also just use a vegetable peeler to cut off thin strips of zucchini until you get down to the core. If you do that, you'll end up with something akin to linguini or fettuccine noodles. Remember not to grate the core with the seeds - you could probably chop up that portion and use it in a salad - or in any other number of ways, so it doesn't go to waste.
Your options at this point are to either keep the zucchini spaghetti raw and top with hot pasta sauce and some parmesan cheese, or saute it in olive oil until it softens slightly and then top with sauce and cheese. I actually found that I prefer the zucchini raw, that little crisp and crunch as you're eating and enjoying something so healthy is just so good!
There are many other ways to prepare zucchini spaghetti, I'm working on some more ideas, and I'd love to hear yours!
ENJOY!
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