This is not new, or exciting. But it’s a delicious and easy meal that just needs one small tweak to be healthier than the normal pasta version. I have to admit that even I was intrigued by the “spiralizer” fad when it first came out, but I held out and decided that a smaller and cheaper julienne peeler was a better option for us. So far we use it mostly for carrots and cucumbers when we make sushi or rice bowls, but it worked surprisingly well with the zucchini too!
I feel slightly stupid for being excited/proud of spaghetti, but this was honestly really delicious and I felt great after eating it instead of sluggy like when we have pasta.
- 3 small zucchini, julienne peeled
- half jar of good pasta sauce (we love Muir Glen and Field Day)
- handful of Crimini mushrooms
- half of a sweet onion, diced
- couple cloves of garlic
- olive oil
- spices – thyme, oregano, salt/pepper
- green pepper – optional
- meatless meatballs – optional
Sautee the onions and garlic in the olive oil until soft and starting to brown. Add mushrooms, green pepper, and spices, stir for a few minutes, then add the zucchini. Sautee for 5-10 min until the zucchini starts getting soft and picking up more of the flavors. Add the sauce and meatballs and cook until everything is warm and soft.
Healthy, veggie-packed, quick, cheap, easy to modify…. plus great as leftovers.