Author Notes: After fighting off cravings of pasta all day, I drew inspiration from on-hand (or on-fridge) ingredients to make dinner for 1. Not wanting to take the “raw” route, I came up with my own version of what I like to call, zucchini faux “pasta”. This recipe is easily adapted to include any of your favorite pasta add-ins (including meat!), or eliminate any I have. It’s a great light alternative to heavy pasta! —kedivine
White or Yellow Onion
1/2 – 3/4
cups Your favorite Marinara Sauce
Half a container of Cremini Mushrooms
Generous amount of freshly grated Parmesan
Kosher Salt, Pepper, Red Pepper Flakes to taste
- Slice and julienne the Zucchini into long spaghetti-like strands (I used a mandolin and strongly suggest doing the same!) Salt the strands with kosher salt and set aside for about 5 minutes.
- Dice the ½ onion, chop the mushrooms, grate the Parmesan, tear the fresh mozzarella and chiffonade the basil.
- Sauté your onion in a medium sized skillet with EVOO. Once the onions start to soften, add your mushrooms to the pan. Sauté both together until done to your liking. Make sure to season both with salt and pepper while cooking!
- Using paper towels, squeeze and drain all of the liquid that the salt has drawn out of your zucchini.
- Add the zucchini strands to the pan and sauté for just a few minutes – I like mine al dente.
- Add your favorite [bottled or homemade] marinara sauce to the pan, and toss together until heated through.
- Top with Parmesan, freshly torn mozzarella, basil, red pepper flakes (I enjoy the kick) and voila, light zucchini “pasta”!
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