Going Grainless with Zucchini Pasta

Ok, I’m not that much of a nutrition nerd to think that strands of zucchini (or any veggie for that matter) is actually going to come out tasting like the “real deal.” But when I saw an advertisement for a something called a spiralizer on another blog post  . . . I was immediately intrigued. The picture showed perfect strands of long uniform zucchini, made by this beautiful new tool.

Though I knew the end result of a “pasta” dish made with veggies was not going to turn out tasting like beloved wheat pasta, I was still up for trying what looked like an innovative way to cook vegetables. It was too late to run to the store and buy the brand I saw, but not too late to improvise with my trusted carrot peeler . . . which actually proved worthy (This pic is prettier than the one I took so I’m using it to show how the carrot peeler can work).

The result? Ok I am totally serious when I tell you that my teenage son BEGGED for more. Meaning, after dinner, when he was down the basement watching a movie, he actually called up and said “Mom, did you make more of that zucchini stuff yet?”

HERE is the winning recipe! It’s called “Zucchini Pasta” – and makes a great sub for pasta if you are trying to cut back on starchy carbs and/or gluten.  Oh, you can use coconut oil for the whole thing too. We’ll post something on ghee in a few days to introduce you to that delicious fat as well.

Be on the lookout for this and MANY more delicious recipes to share in our upcoming FREE Veggie Challenge! Details and sign up right HERE.