My grandmother made this dish for me when I was a kid. If you knew her, you would understand why this was totally out of character for her.
She was the iconic Southern Grandmother. Her table was laden with artery-hardening comfort food – biscuits, fried chicken, gravy, home-canned green beans made with fat back, mashed potatoes swimming in butter, gooey mac’n’cheese… anything that tasted good, and was bad for you.
This recipe, using fresh vegetables and protein rich eggs, is both delicious and nutritious. It can be served as a meatless topping for spaghetti or as a side dish. Now that I am trying harder to eat better, this was the perfect recipe to add back into my repertoire.
I love cooking up a big batch and eating as a meal by itself, even without the pasta.
This recipes makes about four cups of veggies, enough for two as an entrée or about 4 servings if paired with spaghetti or as a side dish. You can also substitute spaghetti squash for the carb heavy pasta.
1 Tablespoon extra virgin olive oil
3 cups zucchini, shredded
1 medium onion, chopped
1 medium tomato, chopped
1 clove garlic, minced (I use 2 because I love garlic)
1 large egg, beaten
salt and pepper, to taste
2 Tablespoons Parmesan cheese
8 ounces spaghetti, cooked (optional)
Sauté zucchini, onions and garlic in oil, until onions begin to caramelize; add tomato and cook an additional minute. Stir in beaten egg and cook until set. Stir in cheese, season with salt and pepper.
Serve over hot spaghetti and sprinkle with additional Parmesan.
Note: My peeps gifted me with a mandoline slicer last Christmas, and I have been julienne crazy. Instead of shredding the zucchini, try cutting into thin strips, or dice it into large chunks. This recipe can easily be doubled for larger families.
Linking up with Rachel’s Mouthwatering Monday
10 thoughts on “Zucchini Spaghetti”
Holy deliciousness! That looks absolutely amazing. I am adding zucchini to my grocery list right now and adding this recipe to the menu for this weekend!
I COULD TOTALLY EAT THIS! (minus the egg) I HAVE to make it this week- looks DELISH!
Oh that looks delish! I love it… and that just reminded me that my bright idea of doing pasta for my newly vegan friend has a fatal flaw… most noodles have egg. Oops. Sorta like feeding my celiac friend a cupcake (in my defense I brought them to a PTO meeting and didn’t know she’d eaten one!)
For vegan, this dish could easily be made without the egg and Parmesan. I really like the flavor and texture of spaghetti squash and it’s delicious with this topping.
wow… that looks yummy! I am going to have to try this!
I love Zucchini! Thanks for sharing this recipe!
That looks really yummy!
Ahhhh … thanks. You DO know I’ve been working on eating a little less … portion control and all that, right? Making me hungry is a little counter-productive.
On the other hand, this does look good, and sounds like it would be healthy and nutritious.
So when are you going to make me some? Huh?
That’s the great thing. if you’re calculating this recipe as 4 servings, it’s only about 150 calories, 10 carbs and about 7g protein. Not too bad.