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! The first time I tried it I used pesto, but it was more like a side dish than a main course. This version, topped with a simple tomato meat sauce, is a satisfying meal. While I love zucchini bread and chocolate zucchini cake, those recipes will now be competing with this one when I get a few zucchinis from the farm.
4 medium zucchinis
1 tbs. olive oil
1 clove garlic, minced
½ lb. ground turkey
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.
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!