YEP. There is indeed a way to do low carb spaghetti using zucchini instead of noodles! I found a nifty Julienne tool at Bed Bath and Beyond. It was on sale for $12.00 US. There was a nice stainless potato peeler AND the Julienne tool in the package. Both are very sharp and seem to be doing well in the dishwasher. The texture/size/consistency of the Julienned zukes are what I would call a near perfect simulation of noodles. I think I have mentioned before that I just don’t care for the other “veggie noodle” alternative (spaghetti squash) due to its sweetness and mushy consistency.
I made a very large batch of the meat sauce since it’s a perfect candidate for freezing. I have to admit the kiddo misses real noodles, so on the leftovers I cook some pasta up, arrange in lunch containers with broccoli spears and freeze. Since they have microwaves at her school she’s able to have a fairly healthy lunch with very little effort prepping in the morning.
Jabberwock’s Meat Sauce
2 lb. ground beef
2 onions, sliced
2 lb. mushrooms, sliced
2 tsp. olive oil
3 fifteen oz. cans diced tomatoes
1 six oz.can tomato paste
2 cans medium black olives (12 oz. drained)
2 Tbsp. dried basil
1 tsp. Italian seasoning
1 tsp. Kosher salt
1/2 tsp. cracked black pepper
4 medium zucchinis, Julienned
2 tsp. olive oil
Brown the meat in a very large saucepan, this makes alot! Drain grease and remove to plate. Sautee onions – no oil neccesary for me since my pan is nonstick. Remove to plate. Sautee mushrooms in a wee bit of oil (2 tsp.).
Add canned tomatoes and tomato paste to mushrooms. Add the olives. I don’t buy pre-sliced since they are more expensive….I use whole medium pitted, and simply “squash” them between my fingers to break them up a bit.
Add all seasonings and stir until the tomato paste incorporates into the sauce, then add the beef and onions back to the pan. Simmer for 30 min (or more if you have the time).
When the sauce is ready,get another pan nice and hot, I use cast iron for this…add about 1 tsp. olive oil and half of the zucchini. Don’t crowd the pan! Sautee until the zucchini is “al-dente”, and remove to plate. Sautee the other half…
Serve topped with grated parmesan. Sauce recipe makes 3 quarts.