Low Carb Recipe
For Zucchini Pasta with Sausage, slice zucchini into ribbons, using vegetable peeler and turning as you go. Sauce served over zucchini is made with oil, garlic, tomatoes, oregano, Italian sausage, salt, pepper and grated Parmesan.
2 small zucchini
1 cup diced tomatoes
1 teaspoon oregano
1/2 pound cooked Italian sausage
Salt and black pepper
1/4 cup grated Parmesan
Slice zucchini into ribbons, using vegetable peeler and turning as you go. Saute zucchini in oil until soft and edges are clear. Add salt and pepper.
Meanwhile, heat 1 tablespoon oil in pan, add garlic. Saute, then add tomatoes and oregano. Simmer few minutes, stir in sausage.
Serve sauce over zucchini; sprinkle with parmesan.
Recipe makes 2 servings
Carbohydrates: 12; Fiber: 4g; NET Carbs: 8; Calories: 492; Fat: 39g; Protein: 17g
Variation: Zucchini Beef Bake
3/4 pound ground beef
1/4 cup chopped onion
1-1/2 cups tomato sauce
1 cup shredded cheddar (or other)
1 medium zucchini, sliced
1/2 cup sliced mushrooms
1 tablespoon oil
1/2 teaspoon each oregano, basil, salt
Saute zucchini, onion and mushrooms in oil until tender. Brown ground beef in pan and add tomato sauce with seasonings. Mix beef with vegetables and put in baking dish. Top with cheese. Bake, uncovered, at 350 for 30 minutes. Serves 3 at 10 carbs (7 NET carbs). This is fairly high in carbs, but includes your vegetable.
- Zucchini is rich in valuable antioxidants, beta-carotene, vitamin C, folic acid and calcium.
- Zucchini is a good source of fiber.
- One cup of zucchini has nearly as much potassium as a banana.
- Zucchini contains phosphorus.