Zucchini Spaghetti and a WinnerDecember 20, 2010
Happy Monday, everyone! First things first, let me say how much I loved hearing you all talk about what you’re thankful for. Each and every time I read one of your comments it brought a smile to my face and made me think a little more about being thankful in my own life. I really do have the world’s best readers.
Secondly, a big congrats is due to Courtney Hughes, the winner of the Trader Joe’s Peanut Flour giveaway! Courtney, I’ll be getting you your gift over the holidays!
After last week’s confession about how very little cooking I had been doing, I decided to get back in the kitchen and make myself something worth eating – and sharing. This meal actually graces my table quite often, when I am craving pasta but know I need to eat a few more servings of veggies.
The key to making this dish is to have a julienne peeler. If you don’t have one, it’s pretty much the best $9 investment you could make and a great gift idea for the hard-to-shop-for cook in your life. And the zucchini? Pretty much the best veggie to put it to use on. In both taste and texture, it’s amazing how similar the zucchini tastes to al dente pasta.
Another bonus is the speed at which this dish comes together. For people like me, who are ravenous at the end of the day and can’t wait for dinner, it’s the perfect solution all around. Monday night dinner dilemma solved.
*2 medium zucchini, peeled into strips with a julienne peeler
*1/2 to 1 Tbsp. olive oil
*1/4 tsp. salt
*1/4 tsp. black pepper
*1/2 cup marinara sauce
*2 Tbsp. grated Parmesan cheese or shredded cheese of choice
*In a medium skillet, heat oil over medium high heat. Add the zucchini to pan along with the salt and pepper and toss to coat. Cook, stirring frequently, 3 to 4 minutes, until zucchini is soft but still has a bit of crunch.
*Add in the marinara sauce and cook 1 minute more, until marinara sauce is heated through.
*Transfer to bowl and top with cheese. Serve immediately. Serves 1 as a main dish serving or 2 as a side dish.