I did something today that most people that know me would not believe… I bought zucchinis for more own personal dietary enjoyment. I have yet to meet a zucchini that I voluntarily devour, until today.
The month long anti-carbohydrate stint that I just completed has taught me one important lesson: I can easily pass on candy but I have a hard time skipping pasta and breads. In an attempt to trick myself into being okay with passing on pasta, I decided to test out this zucchini spaghetti trend that seems to be bombarding my internet browsing.
I also wanted to go buy some kitchen equipment (I’ll have a full-fledged kitchen of my own soon (hopefully)), so why not start with a set of peelers… one of which being a julienne peeler. This little gadget turned the mundane task of slicing up the zucchini properly into a quick 5 minutes of barely paying attention.
Regardless of if you’re using one of these amazing peelers, take a slice out of one side of the zucchini so you have a flat surface to lay it on (and now it won’t wiggle around)… you don’t want to go cutting chunks out of your thumb (trust me).
I was pleasantly surprised by how easily this was to slice up. It also almost resembled spaghetti shape and size, so I had high hopes for this spaghetti replacement right from the get go.
After you slice through your zucchinis (about two medium zucchinis per person is what I found) get ready to start the simplest cooking process ever.
Step 1: Get the oil heated and then add the garlic, cook until it starts to brown and then lower the heat to medium.
Step 2: Toss in the zucchini and start cooking, undisturbed at first (and then slightly disturbed after a few minutes). The only tough part of this process is making sure you don’t overcook the zucchini.
I opted to make some Chicken Marsala to go with my fauxghetti, but this stuff will taste good with just about any standard italian companion. Or just eat it alone in mass quantities.
Spaghetti taste and texture with all the health benefits of eating a zucchini!