Whenever holidays roll around, I find my diet doesn’t change that much. We go back to basics, eating a lot of fruits, vegetables, clean carbs (sweet potato/starchy vegetables), and protein! One dish that has become a favorite amongst my family all year round, and especially on holidays, is zucchini pasta. It’s not that it’s trying to be pasta and it’s just a weak form of it, it’s a great dish that’s bursting with flavor! I used my spiralizer to get the zucchini into a pasta shape.
- 8 green zucchini
- 2 onions
- 3 garlic cloves
- 1 eggplant
- 1 red bell pepper
- 5 cups of assorted mushrooms
- ½-¾ cup tomato sauce (no sugar added)
Step 1: Spiralize zucchini and put aside for later.
Step 2: Spray a large pan with nonstick spray and sauté onion and garlic until translucent (about 10 minutes).
Step 3: Dice up eggplant and chop the pepper. Add them to the pan and let cook for 10 minutes. Then add mushrooms. All of this should cook an additional 15 minutes until vegetables are cooked through.
Step 4: Add your tomato sauce and mix in, making sure to cover all the vegetables. Add zucchini at the very end, and let cook for around 5 minutes. You want to leave a good texture and color, so don’t cook it too long!