Zucchini Spaghetti Recipe

Sunday, July 26, 2015

A light olive oil white sauce with delicious grated cheese makes this the perfect alternative for pasta lovers. If you are watching your calorie intake this one is 60 calories for 2 small grated zucchini and the taste is just perfect! This is an easy meal or side dish to make when you are in a hurry. 

Zucchini Spaghetti Recipe

2 zucchini peeled and shredded in long strands (I used a long hand held grater to make it. I actually tried the plastic one that is used to make zucchini spaghetti and it was more work!)
2 cloves minced fresh garlic
salt, pepper to taste
cayenne pepper just a dash
2 to 3 tablespoon wide shredded Parmesan grated cheese 
1/2 teaspoon granulated garlic
1 chopped fresh basil leaf
4 tablespoons extra virgin olive oil divided
optional: 2 tablespoon white wine

Place the zucchini shreds in a microwave bowl with water to cover or use a small saucepan for top of stove. Bring to boil.  Cook around 10 to 12 minutes adding a pinch of salt to the water. Check for softness.  Drain.
Saute garlic in oil for 2 minutes in 2 tablespoons olive oil. Add all the spices, herbs (and wine if using) then the zucchini until blended. Mix in the cheese as much as you like. Add one or two more tablespoon of olive oil, stir.  Serve immediately.

Option: You can add fresh tomato sauce on top of the zucchini then top with more cheese,  this was a white sauce version.

Another option is to add boiled cooked shrimps on top.

1 comment

  1. This is one of the best ways to use zucchini! I have made this twice this week (once mixed with a little pasta). I agree - it's wonderfully amazing!


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