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Better for you: Zucchini Spaghetti

  • Prep 45 min
  • Total 60 min
  • Ingredients 7
  • Servings 4
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Ingredients

4
zucchini passed through the mandolin or zucchini slicer
1/2
teaspoon coconut oil or clarified butter
1
tablespoon almond flour
2
tbsp extra virgin olive oil
2
cloves garlic, finely chopped or mashed
1/4
cup fresh chopped parsley
Sea salt and freshly ground pepper, to taste

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
111.9
% Daily Value
Total Fat
8.9g
14%
Saturated Fat
1.6g
8%
Sodium
18.2mg
1%
Total Carbohydrate
7.2g
2%
Dietary Fiber
2.3g
9%
Sugars
5.0g
Protein
3.0g
% Daily Value*:
Vitamin C
67.60%
68%
Calcium
4.10%
4%
Iron
5.80%
6%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

Nutrition information for this recipe is estimated using a leading nutrition calculation application, but is an estimate only.  Actual nutrition values will vary based on the exact ingredients or brands you may use.

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Expert Tips

Buy organic zucchini and make sure they're not bruised or discolored. Also make sure they're firm.

If you would like to replace cheese, try one of the many tasty vegan options. If not, you can add dehydrated nut flour such as cashew.

You can use yellow zucchini, green zucchini or both.

The best part of this recipe is that you can vary the sauces to create a completely new dish. Try this dish with tomato sauce, arrabbiata, pesto, peppers and basil or even Thai sauce with peanut butter or almonds. You could even serve the dish with olive oil and chopped parsley on top.

You can add other vegetables to the pan as it's cooking or at the last minute before serving like shredded carrots or spinach leaves. Stir to combine and serve with fresh soy sprouts.

You can also turn this dish into a delicious raw or cooked salad, just add your favorite vegetables and dressing and serve.

Directions

  • 1 Place the spaghettis in a strainer and sprinkle with salt. Mix well so that everything is lightly covered.
  • 2 Let sit for 20-30 minutes to eliminate the excess water.
  • 3 Once ready, rinse with water and dry with paper towels.
  • 4 In the meantime, heat a pan or a wok over medium-high heat. Once hot, add the coconut oil and once it has melted, add the almond flour.
  • 5 Cook while stiring until it browns a bit, about 2 minutes. Remove from the heat and set aside.
  • 6 Set the pan on the stove again at medium-high heat and add the spaghetti. Sauté lightly for a few minutes. Move to one side of the pan, lower the temperature and add olive oil, garlic and ground red pepper. Stir constantly until the garlic becomes aromatic, about 30 seconds. Place in a bowl to serve and add almond flour. Mix again to combine well. Serve immediately with fresh parsley and vegan or regular cheese. The cheese is optional.

If you can't eat gluten, want to reduce calories and carb consumption or simply add more nutrition and vegetables to your family's diet, then this zucchini spaghetti recipe is perfect for all of this. Best of all, you won't even miss spaghetti and you might even want to prepare zucchini lasagna!

Rate and Comment

Fernanda Beccaglia Fernanda Beccaglia
September 28, 2015

If you can't eat gluten, want to reduce calories and carb consumption or simply add more nutrition and vegetables to your family's diet, then this zucchini spaghetti recipe is perfect for all of this. Best of all, you won't even miss spaghetti and you might even want to prepare zucchini lasagna!