Ismail has been on a diet since 2008. He thinks he has anyway.
What happens is that every Saturday night he resolutely announces that he will only consume water and lettuce for at least the following three months. I would then be strictly informed not to make anything with rice, pasta, bread or sugar because he would refuse to eat it.
Sunday rolls around and he happily consumes the cardboard I made. Monday he’s a little less enthusiastic. By Tuesday he starts to feel sorry for himself and has a small cheeseburger at work because he’s bored with my grilled cucumbers. Wednesday, Thursday, Friday and Saturday are his days off.
So much for the weight loss.
I needed to go back to saucy, meaty, fun-ner dinners that would fill up a big plate and trick him into feeling less deprived.
Zoodles are basically zucchini sliced very, very thinly to resemble noodles. Sautéed with some garlic and onion and topped with any kind of sauce they look and feel like spaghetti (don’t taste the same but then I have a trick for that;)).
Plus it’s really fun to say “zoodles”. Zoodles. Zoodles. Good job, whoever came up with the name.
Zucchini (number depends on size)
½ medium sized onion, finely minced
1 clove garlic, finely minced
Any kitchen device designed to julienne vegetables
I used my mandolin slicer to julienne the zucchini into “angel hair” pasta like strands. You can also use your good old vegetable peeler to make more fettuccine style zoodles.
Sauté onions, garlic and “zoodles” very lightly until just done. Don’t overcook or it will turn to mush. Season with salt.
This is what you’ll get.
Honestly plain zoodles don’t really do it for me, so I add a very small amount of regular spaghetti and mix them both up. The zoodles bulk up the dish while the real pasta gives it that missing yum factor.
Served with meatballs in marinara sauce or whatever else with lots of sauce, you’ll be able to enjoy your favourite pasta dish without all the carbs plus an extra boost of sneaked in veggies.
- Zucchini (number depends on size)
- ½ medium sized onion, finely minced
- 1 clove garlic, finely minced
- Slice the zucchini into pasta like strands using a vegetable peeler.
- Sauté onions, garlic and “zoodles” very lightly until just done. Don’t overcook or it will turn to mush. Season with salt.
- Serve with anything that goes with pasta.