I don't know why it took me such a long time to try zucchini noodles. Maybe it has to do with the fact that most of the grain-free recipes I've come across call for spaghetti squash as the noodle substitute. I love spaghetti squash, just not as noodles. And since zucchini is in the same family, I assumed the experience would be much the same. Let me assure you, it's not! If you have been feeling reluctant to try zucchini noodles, I encourage you to go for it. They are wonderful!
Zucchini noodles are really easy to make - especially if you have a mandolin. Even if you don't, they're not to hard to cut up into spaghetti like noodle strips. Since I have discovered the wonders of zucchini noodles, I decided to plant more zucchinis in my garden this year.
Meatballs & Zucchini Pasta (serves 4)
Every fall I make up and freeze large batches of tomato sauce, but I've since run out. This recipe was made using store bought sauce, but I still dial it up a bit by adding a variety of diced vegetables - whatever happens to be in season. The meatballs in this recipe are a grain-free version of one out of Jamie Oliver's Food Revolution.
1 lb organic grass-fed ground beef
1/4-1/2 cup nut flour
4 sprigs fresh rosemary or 1-2 tsp dried
1 Tblsp dried oregano
2 tsp ground mustard
Preheat a large skillet to medium and melt some coconut oil. In a large bowl, combine your nut flour with your herbs, salt and pepper. Mix in the egg and ground beef until blended. Roll into 2" diameter meatballs and place in the skillet. Turn and brown each side. Once they are cooked through, removed from the skillet and set aside on a plate.
1 jar of homemade or store bought tomato sauce
2-3 Tblsp red onion, finely diced
2 cloves garlic, minced
handful of spinach, diced
4-5 mushrooms, chopped
1 carrot, peeled and grated
1/2 red pepper, diced
whatever else you have in your fridge that might taste good
In a medium sauce pan, melt enough coconut oil for your vegetables - about 1-2 tablespoons. Add your onions and garlic and cook until softened. Add everything but the spinach and cook for another 2-4 minutes. Add the spinach last and cook until wilted. Pour in your jar of sauce and combine. After cooking together for a few minutes, add your meatballs and simmer together until your zucchini noodles are ready.
4 large zucchinis, peeled
Run your zucchinis through a mandolin, or cut them up matchstick style - the narrower the better. In a greased skillet, melt coconut oil on medium and toss in the zucchini. Continue to turn the zucchini gently until they begin to look translucent and have cooked through - about 10 minutes or so.
Heap the zucchini noodles onto a plate and top with meatballs and sauce and dig in!
Linked to Savory Sunday, Sugar Free Sunday, Weekend Gourmet, Monday Mania, Melt in Your Mouth Monday, Mouthwatering Monday, Mangia Monday, Made it on Monday, Grain-free Tuesday, Hearth & Soul, Tasty Tuesday, Tasty Tuesday, Tuesday Night Supper Club, Made from Scratch Tuesday, Delectable Tuesday, Slightly Indulgent Tuesday, Gluten-free Wednesday, What's Cooking Wednesday, Whatcaha Makin' Wednesday, Whisking Wednesday, Foodie Wednesday, What's on Your Plate, What's on the Menu Wednesday, Real Food Weekly, Frugal Food Thursday, Full Plate Thursday, It's a Keeper Thursday, Ultimate Recipe Swap, Thursday Recipe Swap, Simple Lives Thursday, Pennywise Platter Thursday, Friday's Unfolded, Food Trip Friday, Fun with Food Friday, Primal Cave, Fight Back Friday, Fresh Bites Friday.