Zucchini Noodles and Marinara Sauce

"So.... What do you eat???"

That is a typical response when I tell people I live a grain-free, sugar-free, starch-free diet. Then when I tell them that I eat lots of vegetables, fermented foods, and natural fats and proteins, I still usually get a blank stare. In general, people just have a hard time imagining what someone would eat without bread!

To be honest, it took me a while to actually figure that out, too. It was hard coming up with meals that didn't have tortillas, pasta, bread, buns, or wraps. But with some time and lots of research I realized that many of those things could actually be replaced with vegetables!

This recipe is for spaghetti... using ZUCCHINI!! Actually, it's just that the zucchini is the spaghetti. This is an easy meal that you can spruce up or keep it simple. Make lots of marinara sauce at once and freeze ziploc bags of it for an easy quick-prep dinner:)

 

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1. Wash tomatoes and cut out stem. Then slice a small x on the bottom of each tomato. This will help the skins slide off easier

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2.Blanch the tomatoes by placing them in a pot of boiling water for about three minutes, or until you see the skins start to pull back from the x's you cut

3. Remove them with a slotted spoon and place them in a pot of ice cold water

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4. The skins will then easily slide off the tomatoes! Process the tomatoes for a few seconds in a blender or food processor before adding them to a sauce pot for a smoother sauce.

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5. Combine the tomatoes and other sauce ingredients in a pot, bring to a boil, reduce heat, and simmer for about 40-45 minutes, until the sauce has reduced by about 1/3 and it has thickened.

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6. Meanwhile, make the zucchini noodles with a julienne slicer or a spiralizer.

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7. Top noodles with marinara sauce and some parmesan cheese and dig in! You can also add some ground beef to the sauce as well for a heartier meal.

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Zucchini Spaghetti and Marinara Sauce
Author: Amy MoffatPrep time: 10 minCook time: 45 min

Ingredients:

3-4 lbs fresh tomatoes (if you don't want to spend the extra effort with fresh tomatoes, use 4 cups of Pomi boxed tomatoes)
1/4 c tomato paste
1 tsp minced garlic (or 1/2 tsp granulated garlic)
1 tsp onion powder
1/2 Tbsp basil
1/2 Tbsp oregano
2 tsp salt
2 tsp pepper
1 zucchini, julienned or spiralized into noodles

Directions:

If using fresh tomatoes, cut off area around the stem and slice an x through the skin on the bottom.
Blanch the tomatoes by placing them in a pot of boiling water for about three minutes, or until you see the skins start to pull back from the x's you cut
Remove them with a slotted spoon and place them in a pot of ice cold water for a few minutes. Take them out and remove the skins--they should slip right off!
Combine the tomatoes and other sauce ingredients in a pot, bring to a boil, reduce heat, and simmer for about 40-45 minutes, until the sauce has reduced by about 1/3 and it has thickened. If it is still too watery, you can add more tomato paste or keep simmering until you reach a desiring consistency. For a smoother consistency, place in a blender and process on high for 10 seconds.
Meanwhile, make the zucchini noodles with a julienne slicer or a spiralizer. (Alternatively, you can make very small noodles by putting them through the shredder of your food processor--this will make for very watery noodles though. Or you can make very thick noodles by chopping them as finely as you can. Honestly, I would just invest in a julienne slicer or spiralizer. They have been well worth the purchase to me!)
Top noodles with marinara sauce and some parmesan cheese and dig in! You can also add some ground beef to the sauce as well for a heartier meal.

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