Winter meals: Zucchini “pasta”

Pasta is without a doubt one of the best comfort foods around and is generally a convenient fallback for many a busy and hungry eater. But since grains are out on Paleo, what is one to do? Enter the zucchini! This dish is easy and really adaptable for making your old favourite pasta dishes. It’s easier if you have a mandoline to slice the zucchini up in julienne style, but can be done manually. My fave Paleo blogger, Nom Nom Paleo tracked down a julienne peeler and uses that. I think I’ll have to get one myself as my Masterchef mandoline is a pile of crap it would seem 😦

Zucchini ready to be sliced

Zucchini ready to be sliced

I’ve made this zucchini pasta twice, the first time with some amazing Spring Hill aged beef mince to make meatballs in tomato sauce and the second time was to make a basil pasta with veggies.

You really can treat it just like pasta, the only differences are that you obviously have to “make” the pasta threads themselves by slicing the zucchini and it literally needs only 2 minutes dunked in boiling water only – otherwise it goes floppy, and no one likes floppy, soggy things right? I would prepare 1 zucchini per person that you are serving.

Cooked zucchini pasta

Cooked zucchini pasta

 

Basil pesto zucchini pasta served with juicy steak

Basil pesto zucchini pasta served with juicy steak

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