Zucchini Spaghetti

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! 


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