My husband and I decided that we were going to become a bit healthier in our selection of foods. While on this journey we have realized that we absolutely love pasta! To create a healthier spin on this classic dish, we decided to use zucchini as our pasta and to make our own sauces. If anyone knows my husband, he is not a fan of vegetables, however this one was a winner for him. This was one of the easiest ways to cut back.
3 Tablespoons Olive Oil
1 Pound Ground Beef, Chicken, or Turkey
1 medium Onion
2 diced carrots
2 Tablespoons of Minced Garlic
2 boxes or cans of diced tomatoes (Pomi recommended)
2 Bay Leaves
1 Teaspoon Dried Oregano
1 teaspoon of chopped fresh Basil
1 tablespoon Brown Sugar
½ cup red wine (merlot and cabernets work well)
- Brown meat, onion, and garlic over medium heat for approximately 10 minutes until meat is no longer pink. Drain access oils.
- Transfer meat mixture into crock-pot and stir in additional meat sauce ingredients.
- Cook in crock-pot on low for 8-10 hours.
4 medium zucchini
1 Tablespoon Olive Oil
Salt and Pepper to taste
- Use a vegetable peeler to create long ribbons of zucchini, stopping when the seeds are reached or cut zucchini into spaghetti-like strings to create pasta.
- Heat olive oil over medium heat, cook and stir zucchini until zucchini has soften. Season with Salt and pepper.
- Add sauce to pasta and serve.