It’s always fun to find new ways to cook veggies, especially when they taste delicious and can be a change or alternativeÂ to food that isn’t too good forÂ us (i.e.Â spaghetti made with refined white wheatÂ flour).
You may remember I posted about using veggies as pasta before. In that past post, I shared a few “topping” recipes and told you how to make veggies pasta out of carrots andÂ daikons using a noodler.Â In this post I’ll tell you how to make veggie pasta out of zucchini which is pretty pretty good.Â
Recipe: Zucchini “Fettuccine” with Mushrooms and Prosciutto Bacon
Makes: 2 serves
- 2 zucchinisÂ
- olive oil
- butter (best if organic)
- 1 red onion, sliced thinly
- 4 button mushrooms, sliced thinly
- 2 cloves garlic
- 4 slices prosciutto, sliced into thin pieces (best if grass-fed (pastured)Â and organic)
- dairy cream (best if organic)
- optional: parmesan cheese (when I made it I tore up a bocconcini instead of parmesan)
- salt and pepper
Â How to:
- Wash the zucchinisÂ and cut the ends off. With a peelerÂ (or a mandolin), peel the zucchini into many long, very thinÂ “fettuccine” like strips. Do both zucchinis until you have a big pile of zucchini “fettuccine”.
- Heat the oliveÂ oil andÂ butterÂ in a pan and cook the onion on medium to low heat until the onion has softened andÂ has becomeÂ translucent.
- Add the mushrooms, garlic and prosciutto and saute until they are all cooked.
- Add your zucchini “fettuccine” and using tongs, mix this all together.
- Add enough cream to make a sauce and cook until the zucchini is soft.
- Serve withÂ a sprinkle of cheese if you like and season with salt and pepper.
Â - – - – - – - – - – - – - – - – - – - – - – - – - – - – - – - – - – - – - – - – - – — – - – — – - – -