Guys.. I have completely replaced pasta with Zucchini. Below find my 2 favorite Zucchini pasta recipes!!
Remember: Zucchini is a Low Calorie Food (25 calories a serving! YESS!), It has protein, fiber,beta-carotene, Vitamin C ANNND potassium. It is also a Low Glycemic food..so for those of you watching their sugars, this is the go- to Veggie!!
Enjoy the recipes!!
Provided by: http://www.paleocupboard.com/zucchini-noodles-with-avocado-cream-sauce.html
Paleo Zucchini Noodles with Avocado Cream Sauce
Prep time: 10 mins Cook time: 10 mins Servings: 4
Ingredients:
- 5 large zucchinis, washed
- 1 Tbsp. coconut oil
SAUCE
- 1 large (or 2 small) avocados, pit removed
- 15 fresh basil leaves
- 1 tsp. sea salt + a few dashes to salt the zucchini with
- 1/2 tsp. ground pepper
- 3 cloves garlic, crushed
- 2 Tbsp. extra virgin olive oil
- 1/2 lemon, squeezed
Equipment:
- Julienne slicer or spiral vegetable slicer
- Collander/strainer
- Cutting board
- Kitchen knife
- Measuring spoons
- Citrus juicer
- Garlic press
- Food processor
- Saute pan
- Kitchen tongs
Directions:
1. Julienne your zucchini and place in a collander. Add a few dashes of sea salt to the zucchini and toss to coat. Allow to sit in the sink for about 20 minutes. This will help some of the excess water drain out from the zucchini. You can also place the zucchini in some paper towels and squeeze gently to remove any remaining moisture.
2. Place all of the sauce ingredients in a food processor and blend until smooth. (If making this dish raw, stop here and just mix the sauce in with the noodles and serve)
3. Add the coconut oil to a saute pan over medium high heat and allow to melt. Add the zucchini and cook for about 2 minutes. Add the sauce and toss with kitchen tongs to ensure all of the zucchini noodles are coated in sauce. Cook for another 2-4 minutes or until heated through.
4. Serve right away.
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Zucchini Lasagna
Servings: 8 • Serving Size: 1/8 • Old Points: 8 pts • Points+: 9 pts
Calories: 345 • Fat: 17 g • Carbs: 16 g • Fiber: 2 g • Protein: 36 g • Sugar: 8 g
Sodium: 801 (without salt)
Ingredients:
Directions:
In a medium sauce pan, brown meat and season with salt. When cooked drain in colander to remove any fat. Add olive oil to the pan and saute garlic and onions about 2 minutes. Return the meat to the pan, add tomatoes, basil, salt and pepper. Simmeron low for at least 30-40minutes, covered. Do not add extra water, the sauce should be thick.
Meanwhile, slice zucchini into 1/8" thick slices, add lightly salt and set aside or 10 minutes. Zucchini has a lot of water when cooked, salting it takes out a lot of moisture. After 10 minutes, blot excess moisture with a paper towel.
On a gas grill or grill pan, grill zucchini on each side, until cooked, about 1-2 minutes per side. Place on paper towels to soak any excess moisture.
Preheat oven to 350°.
In a medium bowl mix ricotta cheese, parmesan cheese and egg. Stir well.
In a 9x12 casserole spread some sauce on the bottom and layer the zucchini to cover. Then place some of the ricotta cheese mixture, then top with the mozzarella cheese and repeat the process until all your ingredients are used up. Top with sauce and mozzarella and cover with foil.
Bake 45 minutes covered at 375°, then uncovered 15 minutes. Let stand about 5 - 10 minutes before serving.
Servings: 8 • Serving Size: 1/8 • Old Points: 8 pts • Points+: 9 pts
Calories: 345 • Fat: 17 g • Carbs: 16 g • Fiber: 2 g • Protein: 36 g • Sugar: 8 g
Sodium: 801 (without salt)
Ingredients:
- 1 lb 93% lean beef
- 3 cloves garlic
- 1/2 onion
- 1 tsp olive oil
- salt and pepper
- 28 oz can crushed tomatoes
- 2 tbsp chopped fresh basil
- 3 medium zucchini, sliced 1/8" thick
- 15 oz part-skim ricotta
- 16 oz part-skin mozzarella cheese, shredded (Sargento)
- 1/4 cup Parmigiano Reggiano
- 1 large egg
Directions:
In a medium sauce pan, brown meat and season with salt. When cooked drain in colander to remove any fat. Add olive oil to the pan and saute garlic and onions about 2 minutes. Return the meat to the pan, add tomatoes, basil, salt and pepper. Simmeron low for at least 30-40minutes, covered. Do not add extra water, the sauce should be thick.
Meanwhile, slice zucchini into 1/8" thick slices, add lightly salt and set aside or 10 minutes. Zucchini has a lot of water when cooked, salting it takes out a lot of moisture. After 10 minutes, blot excess moisture with a paper towel.
On a gas grill or grill pan, grill zucchini on each side, until cooked, about 1-2 minutes per side. Place on paper towels to soak any excess moisture.
Preheat oven to 350°.
In a medium bowl mix ricotta cheese, parmesan cheese and egg. Stir well.
In a 9x12 casserole spread some sauce on the bottom and layer the zucchini to cover. Then place some of the ricotta cheese mixture, then top with the mozzarella cheese and repeat the process until all your ingredients are used up. Top with sauce and mozzarella and cover with foil.
Bake 45 minutes covered at 375°, then uncovered 15 minutes. Let stand about 5 - 10 minutes before serving.
