Wow, it’s been a long time since my last recipe! Since our son was born, things have been pretty crazy, so I took some much needed time off, just to figure out my new life. Now that things are settling down a bit, I hope to be posting much more regularly again. Dear Son is now 4 months old, and just getting ready to be eating food, so don’t be surprised if some homemade baby food and kid-friendly fare pop up here and there! 🙂
Today’s recipe, though should appeal to both young and old (and everyone in between) I think! This is more of technique than a recipe. Zucchini fettuccini makes a great light side dish, or add some meatballs or a sauce with beans or tofu for a full meal! My garden is bursting with zucchini, as zucchini has a tendency to do, so I decided to try to make some “pasta” with it for something a little different. I quartered the zucchini lengthwise, and removed the seeds. They get really mushy, and I just didn’t want that. Then I just used a vegetable peeler and sliced the zucchini lengthwise so it was really thin like fettuccini noodles. From there, it’s just a matter of cooking it in your favorite sauce, and adding your toppings of choice. Easy and fun!
This is what it looked like after using the vegetable peeler:
The dish turned out great! The skin on the zucchini adds awesome fiber and nutrition, and it keeps it from falling apart. And because it’s so thin, it’s not tough at all. Zucchini has a great mild flavor, so it works perfectly as a pasta with tomato sauce. I can really imagine it being great with any sauce you like, though.
1 Zucchini, large
3 cups Pasta Sauce of choice
- Quarter zucchini lengthwise and remove seeds.
- Use a vegetable peeler to cut zucchini, lengthwise, into thin strips.
- Heat pasta sauce in a large pot.
- Add zucchini strips to pasta sauce, and cook until tender.
- Serve with meatballs and/or parmesan cheese if desired.
Happy, healthy eating!