3.5.19 zucchini spaghetti

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.

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