ZUCCHINI SPAGHETTI

With the zucchini plant in the garden producing abundant zucchinis, I like to shred a number of them using the food processor for freezing in two cup portions.  I use these two cup portions during the fall and winter for soups and loaves.  I decided to use several cups of shredded zucchini as a substitute for spaghetti and add it to sauteed vegetables to make a pasta-less dish.  I quite enjoyed the dish and though it didn't have that carbo loading sensation to it as compared to real pasta, it is quite filling.  In cooking the vegetables, it is important to not overcook them, especially the zucchini, as you want to retain the shape of all the vegetables and not have mushy vegetables.

Onion, garlic, pepper and mushrooms cooking in a pan.

Shredded zucchini, tomatoes and basil added to the pan.

Vegetables being sauteed.

Ready to serve.

INGREDIENTS:
2 tbsp olive oil
1 clove garlic, minced
1 onion, chopped
1 small red or orange pepper, diced
5 to 6 mushrooms, each sliced into several pieces
3 cups of shredded zucchini
6 grape of cherry tomatoes, halved
1/4 cup fresh basil, sliced into strips
salt and pepper to taste

DIRECTIONS:


Heat the oil on medium heat in a medium size frying pan and add the onions, pepper and onions.  Saute on low heat for 3 to 5 minutes.  Add the mushrooms and cook for another 2 minutes.  Add the zucchini, tomatoes and basil.  Cook for another 3 to 5 minutes or until the zucchini is soft but not overcooked.   Add salt and pepper to taste.  Serves 3 to 4.