Zucchini Pasta

IMG_2435This is amazing, I am kicking myself for not trying it sooner! Not only is it a brilliant way to add extra veg into your diet but it’s honestly a great pasta substitute. It is nothing like spaghetti squash which I personally find to be too thin and more like a grated vegetable, zucchini pasta is silky, light, you can spin it around your fork and it is now my go to GF pasta.

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Not only is zucchini (or Courgette as we call it in the UK) full of vitamin C it is also a great healthy choice with only 21 calories per cup. Like carrots zucchini is good for your eyes as it contains 2 phytonutrients that filter light rays as they enter the eyes, helping to stop harmful rays damaging the eye tissue. The skin is a good source of fiber so you want to keep that on, they are also rich in potassium which reduces blood pressure and zucchini’s help rid the body of aging, free radicals. So they are definitely well worth squeezing into your diet where ever you can!

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Zucchini Spaghetti 

Ingredients:

  • 2 Zucchini’s
  • Olive Oil
  • Salt and Pepper

Directions:

It is really simple to make, with a vegetable peeler slice long, thin strips of zucchini. Try to lay them back on top of each other to save time when slicing, with a knife slice into thin strips that resemble spaghetti. Add a drizzle of olive oil to a pan and over a medium heat saute the zucchini until tender, around 7 minutes then use as you would regular pasta.

Zucchini Lasagna

Ingredients :

  • 2 Zucchini’s
  • Olive Oil
  • Salt and Pepper

Directions:

This has a tendency to make your lasagna watery so you need to take a few more steps than you do with the spaghetti. Once you have used the peeler to make your slices, sprinkle with salt and sandwich between paper towels to draw out the moisture, leave for 10 minutes.

Add a drizzle of olive oil to a flat pan and over a medium heat saute the zucchini turning once until tender, around 5 minutes then use as you would regular lasagna sheets.

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