Zucchini Pasta (With Tomato Meat Sauce) – Oh Yes.

admin May 21, 2013November 3, 2016 0 Comments

Have you ever been on a low carb diet? Or tried to avoid eating any type of pasta, rice, or bread for dinner? Me too. Here is a recipe that might make your ‘healthy eating’ a little easier. I stumbled upon this tip while surfing the net and I couldn’t wait to try it with Meta Knight! This recipe is essentially Tomato Meat Sauce with Pasta. Except you sub the pasta for zucchini.

It sounds odd right? How can zucchini replace pasta? It doesn’t even remotely taste the same. However, it surprisingly did the trick and acted like refreshing fettuccine.

This is what the final product looks like. We forgot to squeeze the excess water from our zucchini pasta so our sauce was a little runny.

1. First off, brown your meat in a skillet. We chose lean turkey but you can substitute it with any type of ground meat.

2. When it is 90% done, transfer the meat to a bowl and drain the oil.

3. Cut your zucchini lengthwise in half. Using a sharp vegetable peeler, peel it into thin strips.

4. Bring a pot of salted water to a boil and throw the zucchini in there to cook for roughly 2-3 minutes. All you are doing is blanching it to make it soft. Check/taste the zucchini pasta often to avoid overcooking it. Once you have drained the zucchini pasta, squeeze it lightly to remove any excess water.

5. Pour a jar of low sodium tomato sauce (Ragu is a pretty good option) into the skillet. Toss in fresh tomato chunks, excess zucchini (cut in chunks), and ground meat from earlier into the skillet.

6. Once the sauce is thoroughly heated and bubbles begin to surface, turn off the heat and serve over cooked zucchini pasta!

That’s it! This recipe is super easy, healthy, delicious, and best of all, there is no wheat, gluten, or rice! So eat away!

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Ingredients:
1 package of ground turkey or any meat you want
2-3 medium sized zucchini
1 1/2 cups of fresh tomato (cut in chunks)
1 jar of Low Sodium Tomato Sauce
a pinch of salt (for the pot of water)

First off, brown your meat. in a skillet. We chose lean turkey but you can substitute it with any type of ground meat.
When it is 90% done, transfer the meat to a bowl and drain the oil.
Cut your zucchini lengthwise in half. Using a sharp vegetable peeler, peel it into thin strips.
Bring a pot of salted water to a boil and throw the zucchini in there to cook for roughly 2-3 minutes. All you are doing is blanching it to make it soft. Check/taste the zucchini pasta often to avoid overcooking it. Once you have drained the zucchini pasta, squeeze it lightly to remove any excess water.
Pour a jar of low sodium tomato sauce (Ragu is a pretty good option) into the skillet. Toss in fresh tomato chunks, excess zucchini (cut in chunks), and ground meat from earlier into the skillet.
Once the sauce is thoroughly heated and bubbles begin to surface, turn off the heat and serve over cooked zucchini pasta!

Happy Eating!