Who needs carbs when you can replace them with healthy, low-calorie veggies?
Zucchini are very versatile, so versatile that you can also make spaghetti out of them and they are cooked by the time it would take the water for regular pasta to boil.
Easy and satisfying, this is the perfect recipe for a quick homemade lunch.
Ingredients:
(serves 4) A V B Gf Ef
6 medium organic zucchini
3 Tbsp. Evoo
4 tsp. of grated pecorino cheese
12-16 leaves of basil
1 8 oz. jar of tomato sauce (see recipe)
Salt
Make the tomato sauce according to my recipe or, if you already have it frozen or canned, warm it up with 2 Tbsp. of Evoo and salt.
Wash and dry the zucchini. Remove and discard the ends and, with a spiralizer, make them into long, spaghetti-like ribbons. Sauté the zucchini spaghetti in 1 Tbsp. of Evoo for 5-7 minutes, stirring often. Add salt to taste.
Divide the zucchini onto 4 serving dishes, dress with sauce and basil leaves, sprinkle with grated cheese and serve warm.