I only cook mine for 2-3 minutes in the pasta sauce so they are “al dente” and not soggy at all. Salt and heat both draw the moisture out of the zucchini. My best tip for making zucchini noodles not soggy or watery is to not overcook the zucchini, and also use salt sparingly. Spaghetti zucchini is very low carb! This recipe comes to 12g net carbs per serving compared to dry spaghetti pasta which comes to 35.7g net carbs per 100g, and let’s be honest, it’s hard to only have 100g of pasta! How do you make zoodles not soggy? Zucchini, which is technically a fruit, is rich in many nutrients such as Vitamin A, Manganese, Vitamin C, Potassium, Magneseum, Vitamin K, folate, Copper, Phosphorous, Vitamin B6, and Thiamine. Yes! It is made 100% of zucchini which is so good for you. Reheat: In a large skillet and simmer until heated through and the sauce has thickened.Store: Leftovers in an airtight container in the refrigerator for 2-3 days.Make it vegan by grating a plant-based parmesan over the zucchini pasta at the end.More veggies! Add even more veggies to the sauce by sautéing finely chopped carrot or celery!.I also love adding homemade meatballs to this! Add protein: While I do enjoy zucchini pasta as is you can add your favorite choice of protein to them! Chicken, beef, shrimp, ground turkey, or sausage are all great choices.Serve: Stir in basil and Parmesan cheese. Add zucchini noodles to the sauce and cook for 2-3 minutes or until tender.Bring to a light simmer and cook for 10 minutes. Add in crushed tomatoes, oregano, and red pepper flakes. Next, add garlic and cook for an additional minute. Add in onion and cook for 2-3 minutes until tender. Prepare the sauce for zucchini noodles: Add oil to a large saucepan.I like to leave the skin on the zucchini for the color and added fiber. Spiralize zucchini: Making zucchini noodles at home does not take much effort at all! I love using this handheld zoodler, this countertop one or you could also use the attachment on your food processor if you have it as well.Skip it or add a plant based-alternative to keep this zucchini pasta vegan. Parmesan: Completely optional, I like to grate a little parmesan cheese over my pasta to finish it off.Fresh basil complements Italian cooking perfectly. Basil: You can’t beat the taste of fresh herbs in just about any savory dish.If you like spice add a little more of the red pepper flakes into this Zucchini Pasta dish! Seasoning: Dried oregano brings a delicious aroma and red pepper flakes add just a hint of heat.I like that these two options add a little chunkiness to the tomato sauce. Canned diced tomatoes would be great as well. Tomatoes: Canned crushed tomatoes are added to make the tomato sauce robust and super flavorful.Add some Italian herbs and it tastes just like the real deal.
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