Since eliminating most grains and wheat from my diet, I have been struggling with substitutions for pasta. I like using spaghetti squash, but it can be hard to find in the spring and summer months. Then I came across zucchini noodles- which are basically just zucchini sliced with a julienne slicer. Now I am hooked. I enjoy the consistency of zucchini “pasta” more than I did spaghetti squash, as it has a consistency much closer to pasta. No matter what sort of diet you follow, an abundance of vegetables are always encouraged. This recipe for Zucchini noodles replaces the starchy pasta noodles, that would normally spike blood sugar and be stored as fat, with fiber rich zucchini that pairs well with just about anything you top it with. The entire recipe can be made in 20 minutes from start to finish. The best thing about zucchini noodles is you can eat a larger portion for very little calories, around 320 for half the recipe. I hope you enjoy this recipe as much as I have.
2 Large Zucchini
1 Can White Albacore Tuna (you can substitute chicken breast or ground grass-fed beef also)
1/3 Cup Chopped Red Onion
1/3 Cup Sliced Sun-dried Tomatoes
1/3 Cup Sliced Kalamata Olives
1/4 Cup Crumbled Goat Cheese
1 Tbsp Oregano
1 Tbsp Basil
1 Tbsp Fresh Minced Garlic
2 Tbsp Olive Oil
Sea Salt to taste
Cayenne Pepper flakes to taste.
Using a julienne peeler, julienne all zucchini lengthwise. Set aside.
In a large sauce pan or skillet, Heat 1 Tbsp olive oil over medium heat.
Add red onion, saute til slightly softened- About 5 minutes.
Add garlic and sun-dried tomato. Cook 2 minutes.
Add zucchini, drizzle with 1 tbsp olive oil. Cook for 2 minutes
Add Tuna, Oregano, Basil and Olives. Stir all ingredients together. Cook for an additional 3-5 minutes.
Zucchini should be softened but not mushy.
Next add crumbled goat cheese and stir. Cook until it softens if you prefer a creamy sauce consistency.
Top with sea salt and cayenne pepper to taste
Makes Two Servings (use one large zucchini per person to increase recipe. ex: 4 People=4 Zucchini)