Thursday, August 11, 2011

Zucchini pasta

No grains?  No problem!  Vegetarian?  This is the meal for you!

This is one of those creations where I am kicking myself a little for not properly measuring things out, but I guess that's when some of the best stuff happens.  And I didn't want to wait to post it until I made it again, so here you go. Obviously you can use whatever you have on hand and play around with the seasonings, this is what I had.

  • Zucchini (I got an awesome julienne peeler and I love it!  I sliced 3 zucchini the other day and used a little more then half of it for this dish)
  • Mushrooms, rinsed and diced
  • Red onion, thinly sliced (I used about 1/4 of one)
  • Kale (there was some kale ready to be picked in the garden, so this was a great dish for it)
  • Sundried tomatoes, thinly sliced
  • Capers (a couple of forkfuls) 
  • Lemon juice (I used about 3 capfuls)
  • Lime juice (another 3 capfuls, so maybe a teaspoon each?)
  • EVOO
  • Coconut oil
  • Salt, pepper and lemon pepper seasoning
In a large skillet, add a couple tablespoons of coconut oil and add the zucchini, mushrooms, onions, kale and tomatoes.  Saute for a few minutes until everything is tender.  Add the capers, lemon juice, lime juice, a drizzle of EVOO and season to taste.

Makes 2 servings.


  1. Thanks for this idea! I happen to have a julienne slicer that "ve never used! hehe