- Zucchini Spirals with
- Italian Meat Sauce and
- Garlic Bread
I love regular old pasta, but sometimes we like to switch it up. You can hand-cut your zucchini strips, but I use a spiral veggie slicer like this one. There are smaller ones like this one out there as well.
If you’re not feeling like zucchini, just make whatever pasta you like. I often mix spaghetti noodles with the zucchini spirals.
And, remember, call food by its name. Zucchini isn’t pasta, so let’s just call it what it is.
- Start with your meat sauce. Brown 1 pound of ground beef and 1 pound of Italian sausage (you can double ground beef if you don’t do sausage). Get it all browned up and add one jar of your chosen spaghetti sauce. Add ~1/2 tbsp dried oregano. If you don’t use all the sauce, freeze the rest for next time!
- Preheat your oven to 400 degrees. Put your bread on a baking sheet and drizzle with olive oil.
- While your sauce is cooking, wash and start carefully slicing your zucchini into linguine thin strips. I make ~ 1 medium zucchini per person.
- Pop your bread in the oven until golden brown. Peel one clove of garlic and rub generously across each piece of bread.
- Saute your zucchini in a large saute pan with olive oil, salt, and pepper to taste. Once cooked to desired doneness (like the texture of a pasta noodle), let rest in a colander. The spirals can be a bit watery. Drain and then mix with a little grated Parmesan to help absorb moisture.
- Add your spirals to a pasta bowl and top with your meaty sauce. Don’t forget to add your tasty garlic bread on the side to catch the runaway flavor.
- Zucchini Squash
- Ground Beef
- Italian Sausage, ground
- Spaghetti Sauce of choice
- Grated Parmesan (if you need more)
- Olive Oil
- Bread of choice
- Spice: Oregano, dried