Several months ago, Collin at Hip2Save posted about eating zucchini in place of spaghetti. I was a bit skeptical at first, but since I’ve been getting a lot of zucchini from my farm share and I generally avoid wheat pasta, I decided to give it a try. I have to admit that I was wrong in my initial skepticism (and admitting that I’m wrong is not one of my strongest traits, as my husband will attest). This is absolutely delicious! This version of zucchini spaghetti is topped with a simple tomato sauce. It makes a satisfying meal, especially if you include a little meat in the sauce. While I love zucchini bread and chocolate zucchini cake, those recipes will now be competing with zucchini spaghetti when I get a few zucchinis from the farm.
- 4 medium zucchinis
- 1 tbs. olive oil
- 1 clove garlic, minced
- ½ lb. ground turkey (optional)
- 28 ounce can whole tomatoes (or use fresh if you have them)
- 1-2 tsp. honey
- 1 tbs. red wine vinegar
- Salt and pepper to taste
- 2 tbs. chopped basil
- With a mandolin or similar device, cut the zucchini julienne-style.
- Boil a large pot of water. Add the zucchini and cook for one minute. Drain.
- In a large cast-iron skillet, warm the olive oil over medium heat. Add the garlic and cook until fragrant but not brown.
- Add the ground turkey to the skillet and cook until no longer pink.
- Add the tomatoes, honey, red wine vinegar, salt and pepper. Simmer for 10-15 minutes, or until most of the liquid has evaporated.
- Add the basil and heat for one more minute.
- Divide the zucchini among four pasta bowls. Top each serving of zucchini with a portion of the sauce. Serve immediately.
Zucchini Spaghetti Price Breakdown
This meal costs $4.70 to make, or $1.18 per serving. That’s a great price for a hearty, naturally gluten-free pasta dinner!