To make Zucchini "Pasta", all you really need is a zucchini (actually, I had a Mexican squash, which is pretty much equivalent to a zucchini), a knife, and a cutting board.
Wash your squash. Slice them thinly. Stack the slices. Slice thinly again. What you should have are nice julienned squash without having a nice dent in your wallet. No need to spend money on or find a place to store one of those spiffy spiralizers.
To make the "pasta", I put it in the skillet with a nice drizzle of olive oil, a generous portion or garlic, as well as some salt and pepper to taste. Saute on low until tender and heated through, but not over done.
No one likes over done "pasta". : )
Serving Suggestion:
Serve under
Karissa's Meatballs, smothered in
Karissa's Zesty Coconut Sauce. Enjoy!
To make the "pasta", I put it in the skillet with a nice drizzle of olive oil, a generous portion or garlic, as well as some salt and pepper to taste. Saute on low until tender and heated through, but not over done.
No comments:
Post a Comment