A Low Calorie Option

I was watching the Biggest Loser last night and there was a segment with celebrity chef, Curtis Stone, where he was teaching the contestants tips for eating healthy. One tip he gave was to increase the volume of pasta dishes by making half of the "noodles" zucchini. Isn't that brilliant! You make the dish the same way, you are just adding more veggies and decreasing the starchy, higher calorie pasta.

And the best part...another way to use Zucchini!! The possibilities are endless!

The following are tips from Slashfood.com on making Zucchini Spaghetti, by Marisa McClellan...

"A while back, I hit upon a way of mimicking spaghetti noodles with zucchini that has become one of my favorite ways to prepare it. I use the fine matchstick blade on my mandoline (Amazon has some for under $10 that would do the job nicely) and slice the zuke lengthwise, so that I come away with long strings of squash that look like squared off spaghetti (don't use the inner seeded area, as it just shreds).

I heat a little olive oil in a nonstick pan, mince a couple of cloves of garlic and toss it all together over medium heat until the zucchini softens but isn't mushy. I like to eat it just like that, a sort of "pasta" alio olio that's a bit healthier than the traditional one due to the use of veg instead of starch. You could also top it with pasta sauce or toss other veggies in for a primavera. Play around, anything goes as long at it tastes good."

How about...

Zucchini, Potato and Scallion Pancakes?

Molten Chocolate Cake with Zucchini?

Zucchini and Corn Quesadillas?

Whole Wheat Zucchini Walnut Muffins?

Kitchen Sink Minestrone?

Click on the above links for great recipes!

Create away!