This past weekend, Katey made Zucchini Spaghetti. Zucchini Spaghetti is a tasty dish that is fairly easy and quick to make, and is a great low-carb option. It’s also a great way to get rid of some of those zucchini! Lets get started.
Gather the ingredients:
- 1/2 lb. ground beef
- 3/4 cup shredded cheddar cheese
- 2 medium-large zucchini
- Whipping cream
First, cut up the zucchini. Cut off the ends, and then cut it in half so it’s easy to put in the mandoline.
Set your mandoline to julienne …
… and go at it making strips of zucchini until you’ve processed all of the vegetables.
After you have the zucchini sliced, put the strips in a strainer and add some salt. Then let it sit in your sink for about 15 minutes. This step is important to get all of the water out of the zucchini. Nobody likes watery spaghetti.
After the salt has extracted most of the water out of the zucchini, use your hand to squeeze it some more to make sure you got as much as possible.
While the zucchini is sitting, you can get your ground beef and cheese ready. We used half of a 1 lb pack from Katey’s bulk beef purchase.
First brown the meat. Then add the zucchini and get it all going.
Finally, add the grated cheese and enough cream to make a sauce. Get this warmed up and melted, stirring frequently. Don’t forget to season with salt and pepper!
The final product will look great and taste just as good! Enjoy.