Prep Time: 25 minutes Cook Time: 15 minutes Serves 4-6
On the breast cancer retreat, one of the dishes we were served was a zucchini spaghetti and I don’t mean noodles made from flour. I’m not a big fan of zucchini but, after having this dish I was dying to see if I could make it myself.
During dinner one of the cooks came out and showed us just how long the zucchini string can be using a vegetable peeler. To me, it looked over a yard! Many of us were mesmerized and amazed at such a delicate string. I don’t usually go for second helpings but, on this retreat I did and certainly for this dish which is a credit to our wonderful cooks.
The dish was made with spaghetti with meatballs on the retreat but, this recipe that I came up with is simple yet quite filling.
Mandolin slicer or Vegetable Spaghetti Peeler
2 medium zucchini
1 medium yellow squash
25 oz marinara sauce (I used Trader Joe’s Organic Tomato Basil Marinara)
3 cloves of garlic minced
1 tbs of coconut oil
1 bunch of asparagus
3/4 lbs of fresh Shiitake mushrooms
Fresh cracked pepper
Chop the asparagus into 1/2″ pieces. Slice the Shiitake into 1/4″ or less strips. Trim off the ends of the squash. Using either a vegetable spaghetti peeler or a mandolin slicer, make vegetable noodles out of the zucchini and yellow squash–about 4-5 cups.
Sauté the minced garlic with coconut oil until pungent over medium high heat using a large pan or big pot. Toss the asparagus into the pan and add a few pinches of salt and sauté for five minutes. Toss in the shiitake and continue to sauté for another 3-5 minutes. Toss in the vegetable spaghetti and stir for about 2 minutes. Pour the marina into the pot and mix well. Add salt to taste. Simmer over medium heat for 5 minutes or until the vegetable spaghetti is cooked.