Grow zucchini or buy it fresh from the Farmer’s Market. The idea for this came to me when I was thinking of all the beautiful tomato sauce, I’ve made, and our zucchini. If you don’t have a food mill to separate the tomato seeds and skins, just cook them down a bit, and press them through a strainer. The portions are just one serving, because I had no clue how it would turn out. It was fabulous, and I think I guessed right on the portions, all though next time I’ll use a bigger squash.
Zucchini Spaghetti for One
- 1 fresh zucchini shredded
For spaghetti sauce
- 1/2 cup home-made tomato sauce
- 2-4 cloves garlic
- Unrefined sea salt & fresh ground black pepper
- Fresh herbs, I like Basil & Oregano
- 1/4 cup grass-fed ground beef with garlic, salt & pepper to taste
- 1 pat sweet butter (best from grass-fed cows)
- Sautéed onions, peppers, mushrooms, and olives optional
Spread shredded zucchini on clean tea towel. Wring, twist, and snake it to get as much water out as possible. Spread across a cookie sheet, and place in a low oven 15-20 minutes, check, to keep from burning.
To make sauce, simmer down the tomato sauce 5-10 minutes, add fresh pressed garlic, salt & pepper. Simmer meat on med-low in butter, also adding garlic, salt & pepper. When lightly cooked, add to sauce with torn pieces of fresh herbs. Sautéed onions, peppers, mushrooms, and olives, are an option. Placed the baked zucchini on plate, top with spaghetti sauce, top with dry cheese. Enjoy!
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