More from Grits & Gravy

Sunday, March 10, 2013

zucchini spaghetti

I decided to use up some canned goods and veggies that I had around the kitchen for Sunday Supper. The result was quite delicious! I must admit that I was kind of proud of my creation.

The dish was perfect for a hearty Sunday evening and much welcomed after weeks of eating out due to my hectic schedule. I simply used what I had lying around so you could add all sorts of yummy things and additional veggies to take this dish to the next level. The sauce was so good that I will probably eat it over steamed broccoli later in the week.

 The roasted red peppers added a touch of sweetness which balanced out the acid of the tomatoes without having to add sugar to the dish, which many recipes call for. And, if you are a pasta lover but are eating Paleo or Gluten Free, this will certainly satisfy your craving and fill your belly. Hope you enjoy!

Zucchini Spaghetti
6 oz. can of tomato paste
28 oz. can of peeled whole tomatoes
12 oz. jar of roasted red peppers, drained
1 teaspoon oregano
1/2 teaspoon garlic powder
1/2 teaspoon salt
1 lb. ground turkey or lean beef (if using beef, be sure to drain grease)
2 gloves of garlic
1 onion, chopped
1 zucchini per person, julienne cut
Olive Oil

Sauce will make about 8-10 servings

Note: You could also make this sauce ahead of time and freeze in individual ziploc bags or split the sauce for multiple meals.

In a saucepan, combine tomato paste, whole tomatoes, roasted red peppers, 1/2 teaspoon oregano, 1/2 teaspoon garlic powder, 1/2 teaspoon of salt and simmer for 15-20 minutes over medium heat.

In a skillet, saute garlic and onion with a little olive oil. Once the onions become translucent, add meat. Season with 1/2 teaspoon oregano, salt and pepper until meat is browned.

Once sauce has simmered, pour mixture into a blender (or use immersion blender) and blend until smooth. Combine sauce with meat and allow to simmer for another 5-10 minutes until flavors are combined. 

Julienne peel a zucchini, one per person, and saute for 5-10 minutes with a little olive oil. You can also boil the zucchini for 2-5 minutes in boiling water just like regular noodles.

Pour sauce over zucchini and enjoy!