First of all, Happy Birthday to my lovely father, who is 50% responsible for creating this monster and 100% responsible for my love of cheese.
I was so frightened and concerned by the Rapture along with Schwarzenegger’s love child that I lost my camera. I found it two days later under my couch, but I missed the opportunity to take pictures of this food gem. I’ve made raw zucchini pasta before, but the cooked version takes the cake. It is really worth using good quality tomato sauce here (I would give my first-born for an endless supply of Rao’s Arrabbiatia.) and having machinery to shred your zucch. Feel free to add any other preferred vegetables, or just a heaping amount of cayenne when you eat it the next day because you have an uncontrollable urge for spice.
- 2 large zucchinis
- 3/4 cup tomato sauce, around 70 calories per 1/2 cup
- 1 tablespoon fat free half and half (optional)
- 8 ounces sliced mushrooms
- 2 teaspoons minced garlic
- 1 teaspoon oregano
- Salt and peps to taste
Spray a high sided pan or Dutch oven with Pam. Grate the zucch either by hand or using the grating tool on your food processor. Add the garlic to the pan and let soften for around 30 seconds, then add the zucchini and mushrooms and a pinch of salt and pepper. Allow to cook until the mushrooms and zucch are tender and the zucch has a wiggly pasta-like consistency. Add the tomato sauce and cook until it bubbles, then stir in the oregano and salt and pepper to taste. Feel free to add some fat free half and half here if you’re feeling frisky. Serve and enjoy! Makes two servings at around 115-130 calories each.