Estimated reading time: 1 minute(s)
If you’re a foodie or someone who loves to follow culinary trends and influencers, who show you their latest favorite dish, then I’m sure you’ve heard about Zucchini Spaghetti. They are super in Vogue, and it’s no wonder why! The texture of Zucchini makes it perfect to use as Spaghetti, and they can be easily combined with the same ingredients as any traditional pasta. Of course, Zucchini Pasta is also much healthier than eating regular pasta which contains refined carbohydrates. Carbohydrates quickly spike our blood glucose levels, which don’t make them the best option for our health. Eating them nowadays is especially unnecessary since we usually move less than before.
This zucchini spaghetti recipe features a homemade tomato sauce, so you don’t have to think about the amount of sugar from the grocery stores tomato jars. If you’ve never made it before, don’t worry, because this Homemade Tomato Sauce is super easy to make. All you need are some ripe tomatoes and some other of your favorite vegetables like bell pepper and onion. With a touch of olive oil, some garlic, salt and other spices you’ll be all set. That combined with a touch of energy and protein from some dried marinated beef like this beef jerky, you’ll have a complete 100% healthy dish!
Surely you’re wondering, how to make Spaghetti out of Zucchini. It’s quite simple really. Ideally, you would use a spiralizer which you can find at any local store selling kitchen utensils or of course, online. However, you can also use a knife or vegetable peeler. If you go this route, just remember to slice the zucchini into very thin slices before cutting them into strips.
- 1 zucchini
- 2 cups Homemade Tomato Sauce
- 2 gloves of garlic
- 5 whole mushrooms
- Black pepper
- 1 cup of almond milk (or whatever you usually use)
- 1 tbsp Olive Oil
- 1 bag your favorite Beef Jerky (original, spicy or pepper)
Elaboración paso a paso
Start making your zucchini spaghetti dish, with the sauce. Heat the olive oil in a frying pan.Meanwhile, peel the garlic to toss it into the oil after it heats up. Don’t get distracted they burn fast!
Cut the mushrooms into thin slices, and add them to the garlic.
Add in the homemade tomato sauce and add some black pepper and salt to taste.
After it has boiled for a few minutes, lower it to medium heat. Next add in the almond milk and keep stirring until it thickens.
While the sauce is simmering, take the zucchini and make the strips. Use the spiralizer, knife or a vegetable peeler and cut/or spiral until the zucchini has the shape you want.
Boil your Zucchini Spaghetti until softened.
Finish the dish off by pouring the sauce over the zucchini spaghetti, and then give it a touch of protein by topping it off with some beef jerky.
Notas de la Receta
Chef’s trick, if you aren’t sure which flavor of beef jerky to use, go with the pepper one it pairs great with this recipe!
If you enjoyed this Zucchini Spaghetti recipe, check out these other delicious zucchini inspired recipes:
Crispy Zucchini Parmesan Chips
Grilled Zucchini Hummus
Spinach Quiche with Carrot base topped with beef jerky
Zucchini Tagliatelle with Cashew Sauce