Zucchini Spaghetti Recipe

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I’ve been wanting to try a zucchini spaghetti dish for some time now, but to my surprise I couldn’t find a recipe that fit into my dietary needs. I try not to eat much meat or consume too much sodium so it was hard to find a healthy recipe that fit into those compounds. I searched and searched the internet, but found nothing. So I decided to text my significant other’s mother and asked her if she had a spaghetti sauce recipe (and of course she did.) I took the basis of her recipe and added a few ingredients. It was delicious. I mean REALLY good. When I was cooking my little brother put on his skeptical face, however when he tasted it he said “this was realllly good.”

So kid approved!

Spaghetti Ingredients:

3 medium sized zucchinis   Olive oil   Sea Salt   Cracked Pepper

Tomato Sauce:

8 to 10 ounces of sodium free tomato sauce

 Onions   Garlic   Garlic Salt   Parsley

Oregano   Basil    Olive Oil   Zucchini Slices

Mushrooms   Chopped Tomatoes

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Instructions:

Make zucchini spaghetti by using a veggie slicer. Once all three zucchinis are in spaghetti form sauté the zucchini on low heat with olive oil. Sprinkle a bit of sea salt, black pepper and garlic.

Sauté chopped onions, garlic, parsley, oregano and a little basil in olive oil then throw in your can of sodium free tomato sauce and 1 fresh chopped tomato. Let the mixture simmer than add sea salt and garlic salt to taste. Finally throw in some mushrooms and sliced zucchini into the mix and let it simmer a bit more.

Once your finish put your chunky tomato sauce on the zucchini spaghetti and eat! It will be spicy, but DANG good.

-Fitty Fattys

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