Recipe: Zucchini 'Pasta'

I've been trying to keep my consumption of processed carbs to a minimun.  However, I've also been missing some of the easy meals that come with pasta.  How ridiculouly awesome is pasta with tomatoes, extra virgin olive oil, garlic and herbs? Add some crushed red peppers a little permasan and it's off the charts yumminess!

Anyway, since I'm not eating pasta (damn my stupid blood sugar levels,) I substituted with thinly sliced zucchini and was pleasantly surprised by how satisfying it was.  It had all the flavor but I didn't get the heavy feeling I usually get from eating a big bowl of pasta. 

Sliced Zucchini  

Sliced Zucchini  

Here's What You Need: (Two Servings)

  • 2-3 Small Zucchinis thinly sliced (I buy them small because I think the small ones are more flavorful)
  • 1 cup diced canned tomatoes (I was too lazy to dice my own so I used canned.)
  • 2 cloves of garlic thinly sliced
  • Fresh or dried Oregano, Basil and Savory
  • 2 Tablespoons Extra Virgin Olive Oil
  • Salt if necessary (I didn't add salt because of the salf from the canned tomatoes)

Slice zucchini and garlic using Mandolin Slicer Put a large skillet on medium heat and add oil.  Add garlic slice and saute until lightly brown. Add tomatoes and heat through (If using fresh tomatoes add salt at this point.) Add thinly sliced zucchini and cook long enough just to heat through...about two-three minutes.  Add herbs, stir and remove from heat.  Plate and add cheese, if desired....serve immediately.

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Keep it light...until next time.

Enjoy! 

 

 

Posted on January 7, 2014 .