Zucchinis are good for something, after all. And so is Pinterest. I never expected to actually go back and use one of the recipes I had pinned a hundred years ago but I did. And a zucchini recipe at that.
I should tell you right up top that you only need this if you are a crazy person like me who tries to cut as many calories and as much carbs from her diet as possible. If you are a normal person who can eat pasta without feeling like a failure, just proceed with your happy existence and don’t even bother. Except this did in fact turn out to be delicious!
Zucchini Pasta + Oven Roasted Tomatoes for 2
15 mini tomatoes or 6 regular ones
3 small onions
1 clove of garlic
salt and pepper
extra virgin olive oil
1. Slice up the carrots, halve or quarter the tomatoes, dice the onions, mince the garlic, and throw it all into a big casserole dish. Add seasoning and a generous amount of olive oil (everything should be well coated).
2. Bake in a pre-heated oven at 200°C (400 F) for around 60 minutes. Keep checking in, and stir the mixture around a bit if necessary.
3. Cut the zucchinis in thin strips. Or julienne, as the pros say. (Or use a mandoline, if you’re even more of a pro.) Cook the strips in lightly salted water for about 5 minutes.
4. Then just act as if you had just cooked yourself spaghetti and a regular old pasta sauce, and enjoy!