Zucchini Spaghetti is a new item on our menu!
This time of year there is always plenty of zucchini coming out of the garden, and now that a member of our household is gluten-free, we’ve found a perfect way to use up this abundant squash!
My first challenge was to find a julienne cutter. I didn’t want anything fancy, as I don’t have a large kitchen, and knew storage would be a challenge. Once I found one, using it was easy, and my daughters volunteered to do the work! Just one caution…despite my warnings, two of my daughters julienned their fingers ~~ouch! Yes the device came with a finger guard. Yes I told them about it. And no, they did not think they needed to use it!!!
With that out of the way, complete with safari band aids, the rest was simple:
Pour 2 T olive oil in a skillet, saute the zucchini until cooked- through and remove to a plate 3-4 minutes. Top with your favorite pasta sauce, and fresh parmesean cheese! It was delicious!
If you want a delicious pasta sauce recipe, here is one from my friend Shelly:
2# ground beef (or other ground meat)
1/2 c chopped onion
Brown and drain the above two, then mix in:
3 c tomato juice
2 T brown sugar
1 T vinegar
2 t salt
2 t fresh minced oregano
1 t ground marjoram
1 garlic clove, minced
Cover and simmer the above, 20 minutes
Add 2 T cornstarch dissolved in 1/3 c water, and stir till thick. Serve over your favorite dishes!