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Writing, Editing, & Publishing Contemporary Romance

Zucchini Noodles and Pasta Sauce

zucchini noodles and meat sauce
One of my favorite ways to eat all the fresh veggies from the garden in the summer, is to make a quick pasta sauce. I make a pretty easy tomato sauce with garlic, onion, oregano, basil, salt and pepper with a pinch or two of cayenne. I usually also add about a pound of ground meat. The first eggplant of the year went into this sauce, as well a bit of frozen broccoli and scraps of zucchini leftover from making the noodles.

zucchini noodles

Since I don’t eat wheat, and am not a fan of gluten free pasta, and I am trying to eat healthfully gluten free, but still love pasta sauce, I tend to eat the sauce over vegetable. In the winter, it’s usually cauliflower, but in the summer, when zucchini is plentiful, I love a big old bowl of zucchini noodles.

zucchini and julienne peeler

All it takes is a few medium to large zucchini (I would figure one large one per person–a great way to use up the summer zucchini bounty) and a julienne peeler. I cut up my zucchini, coat the noodles in a bit of coconut oil, add a dash of salt and pepper, and microwave them for a minute or two. Super simple.

crazy daisy pyrex
My favorite microwave safe dish.



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