This meal was delicious. I'm just going to start off by saying that it turned out way better than I expected and even Dan liked it. Which is surprising since there are so many vegetables in it. It's definitely going on our "to make again" list. I highly recommend that you try it. It was yummy!
I got this recipe out of the book Wheat Belly which I already mentioned doesn't keep their recipes online. So I will type it out for you. Just remember, it is not my recipe.
Zucchini "Pasta" With Baby Bella Mushrooms
Makes 2 servings
1 pound zucchini
8 ounces uncured sausage, ground beef, turkey, chicken, or pork (optional)
3-4 Tbsp. extra-virgin olive oil
8-10 baby bella or cremini mushrooms, sliced
2-3 garlic cloves, minced
2 Tbsp. chopped fresh basil
Salt and ground black pepper
1 c. tomato sauce or 4 ounces pesto
1/4 c. grated Parmesan cheese
Using a vegetable peeler, peel the zucchini. Cut the zucchini lengthwise into ribbons using the vegetable peeler until you reach the seed core.
Heat 1 Tbsp. of the oil in a large skillet. Cook the meat, breaking it up with a spoon, until cooked through. Drain off the fat. Add 2 Tbsp. of the oil to the skillet along with the mushrooms and garlic. Cook until the mushrooms soften, 2 to 3 minutes.
Add the zucchini strands to the skillet and cook until the zucchini softens, no more than 5 minutes. Add the chopped basil and salt and pepper to taste. Serve topped with tomato sauce or pesto and sprinkled with the Parmesan.
The most time consuming part of this whole meal is peeling the zucchini into beautiful little ribbons. Dan volunteered to help so he is the one who ended up peeling all three zucchinis and he said that it took forever. But the end result is definitely worth it. So don't despair and if you're lucky, you can just delegate this tedious job. :)
Just in case you were thinking how lazy I was to make Dan do all the work, I was busy prepping other stuff while he was making these beautiful zucchini ribbons.
I fried up the sausage, garlic and mushrooms. Now the recipe called for ground meat of your choice but we didn't have any on hand so I just fried up some sausages from our local butcher and then cut them into small pieces before mixing in the rest of the ingredients.
Once all the sausages, mushrooms and garlic are cooked nicely, we added in the zucchini and mixed it all together.
Once the zucchini had softened, we served ourselves and then added a homemade tomato sauce on top. So so good!
We devoured our suppers that night and I got to enjoy leftovers the next day. Delicious!