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Home » Food

Zucchini Spaghetti

Published: Jul 31, 2012 Last Updated: Jul 2012 by Lindsay This post may contain affiliate links to products I use and enjoy. 2 Comments

It is pouring rain here today.

It has been pouring rain here today since early this morning.

It is cold.

Cold as in...under 80 degrees, which is FUH-REEZING this time of year in these parts.

So, why not have a cozy dinner tonight?  That's certainly my plan!

This is a method my dad used when we were little and hated zucchini to get us to eat meat-free spaghetti while whining less that we were like other "normal" kids.  Ha.

It kind of worked!  By grating the zucchini and any other vegetables you'd like to incorporate, the texture of ground meat is mimicked nicely without adding any extra calories!

Make marinara as usual, then add grated veggies to the sauce.  Be sure to allow 10-15 minutes (or more, if you have it) for the sauce to simmer, cook the vegetables through, and thicken.  This step is important!

I love the texture grating veggies add to any sauce, and this one is no exception. Enjoy!

 

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Comments

  1. sarapolton

    July 31, 2012 at 6:32 pm

    This looks super tasty! I love zucchini!

    Reply
    • funnyloveblog

      July 31, 2012 at 8:31 pm

      Its such a fun way to add tons of veggies to a sauce without having weird chunks. I'm obsessed with the fact that everything still tastes like garlic and tomatoes!

      Reply

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Image of Lindsay Howerton-Hastings smiling sitting on dark gray couch wearing chambray blue shirt.

Hi! I'm Lindsay. I'm a maternal mental health therapist, a recipe developer, food writer, and taker of all kinds of pictures. Thank you so much for being here! This blog is about how to take care of yourself and your people without taking anything too seriously.

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