Zucchini Spaghetti (meat or meatless)
I absolutely love Italian food, but right now my gut cannot handle the stress that gluten is putting on it. (More on that later.) This past Saturday I visited the Lutheran Services of Iowa refugee farmer’s market and bought a boatload of produce, which included one ginormous zucchini. I always go to B’s table first because she was my community gardening partner a few years ago.
Flashback: I’ll never forget when she asked me if there was any fertilizer around to put in their garden plot, and I said, “Oh yes, I brought some right here but it’s um… horse manure.” Her son translated but they didn’t understand so I said, “It’s like, fertilizer but from a horse.” Still nothing. “It’s horse poop.” We all were momentarily embarrassed, but that’s the gardening life!
B had one ginormous child-sized zucchini, and since I thought none of my own zucchini was big enough yet, I bought that to make Zucchini Spaghetti. (Little did I know, there was a one-footer in my garden that we stir-fried this week.)
I used my vegetable spiraler, the Veggetti (AS SEEN ON TV!) to turn my zucchini child into strips. Alas, the middle of the zucchini got way too big for the Veggetti so I had to do the futting method.(It’s my people’s way of turning papaya into papaya salad. You just hack at the papaya then slice off slivers of it.) Here is another vegetable spiraler that my friend Melissa got from Amazon, and loves.
I then sauteed the zucchini in olive oil on medium heat and added my spaghetti sauce which was Sockarooni by Newman’s Own (all profits to charity). Voila! Done. It was all surprisingly delicious! See below for my recipe for easy Zucchini Spaghetti.
Next time I will add ground meat or lentils to it to make it a hearty meal. I love cooking with lentils because they’re so easy and quick to make, and they’re delicious.
Here is a Zucchini Lentil Spaghetti recipe that I can’t wait to try.
Here is a basic Zucchini Spaghetti recipe that looks very gourmet.
Julia’s Easy Zucchini Spaghetti
1 medium zucchini
Olive oil or clarified butter (or regular butter if you dare)
1 can of Newman’s Own Sockarooni spaghetti sauce
salt and pepper to taste
1. Spiral your zucchini with a vegetable spiraler
2. Sautee it on medium in olive oil. If desired, add your cooked ground meat or lentils.
3. Add a liberal amount of Sockarooni spaghetti sauce to the pan, just until heated. Serve. Enjoy.