p.s. vegan/gluten-free ♥
* 1 zucchini makes approximately 1 adult servingA few months ago I bought a vegetable spiralizer and I finally got around to playing with it today. I thought I’d start out with something simple so I grabbed the closest zucchini I could find, strapped’er in and started spiralizing away! The end result was delicious homemade zucchini pasta that literally took me less than 20 minutes to make. So easy. If I would have planned this at all, I would have used all fresh herbs but I was working with what I had.
Note to self: stop procrastinating and start indoor herb garden asap!
Spiralizers are great for making vegetable noodles out of any firm vegetable you can attach to the holder. It works best with sweet potatoes, carrots, cucumber, yellow squash and of course zucchini! You’ll often see spiralizers used in raw food recipes but I like to break the rules a bit so I slightly steamed my homemade zucchini noodles. Brrr it was cold here in Canada today!
You will need:
- One medium/large zucchini
- 2 tomatoes
- 1/2 small onion
- 1/2 tbsp fresh minced garlic
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp dried thyme
- 1 tsp coconut sugar
- 1 tbsp coconut oil
- Pinch of red chili powder
- Handful of chopped parsley
- Dash of sea salt
Warm coconut oil in a skillet over medium heat.
Sauté onions and garlic for a few minutes in the oil, then add chopped tomatoes and all other ingredients (minus the parsley).
Simmer on low heat for 15 minutes.
While sauce is simmering; spiralize the zucchini into thin noodles and steam for 4 minutes (they soften very quickly so make sure you don’t overcook them).
When tomatoes are cooked down, toss in the parsley and simmer for a few more minutes and voila! It’s that easy!