In my effort to cut gluten out of our diet and do something with all the zucchinis in my garden I decide to try out zucchini pasta. I’ve had it a time or two before but for whatever reason this time I really enjoyed it more than ever. So here is it zucchini pasta, a healthier way to eat!
What You’ll Need:
2 pounds zucchini
2 tablespoons extra virgin olive oil
Kosher salt and freshly ground pepper
Fresh Tomato Sauce (recipe to follow)
Use a vegetable peeler to cut the zucchini into lengthwise ribbons. Peel off several from one side, then turn the zucchini and peel off more. Continue to turn and peel away ribbons until you get to the seeds at the core of the zucchini. Discard the core. You can also do this on a mandolin, adjusted to a very thin slice.
Heat oil in a large nonstick skillet over medium-high heat. When oil is hot, add the zucchini and salt. Toss and stir the zucchini while cooking, for two to three minutes, until softened and beginning to turn translucent. Adjust salt and add freshly ground pepper to taste, and transfer to a serving dish. Serve, topping with tomato sauce
Fresh Tomato Sauce
What You’ll Need:
1 Tablespoon olive oil
½ medium onion, diced about 1 cup
½ dried basil
Salt and Pepper
3 cloves of garlic, finely chopped
¼ cup dry red wine
1 ½ pounds fresh tomatoes, chopped
1 bay leaf
Heat oil in medium sauce pan, add onion, basil, ½ teaspoon
salt and a few pinches of pepper. Saute
until onion is soft, about 7-8 minutes. Add garlic and cook for 1-2 minutes.
Then add red wine and simmer a minute or two, when the pan is almost dry add
tomatoes and bay leaf. Reduce to low and
cook for 30 minutes.
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