There is no need to dream about spaghetti anymore on a gluten free or any kind of elimination diet because this dish is unbelievably and totally delicious. The pasta is made purely from zucchini, which is filled with fiber, vitamins A, C, K, beta-carotene, folate and potassium. Plus, it has high water content so it aids in weight loss. A pasta dish that aids in weight loss? Count me in! Smothered in homemade and flavorful eggplant and tomato sauce this is a perfect meal if you are craving a hearty and satisfying comfort meal without the calories, fat and carbs that usually come with it.
*You will need a julienne peeler for this recipe. You can find one for around $5 and trust me it will become one of your favorite kitchen tools.
For the Pasta:
1 Large Zucchini
For the Sauce:
1 Small Eggplant
14 oz. Can Organic Diced Tomatoes
2 Cloves of Garlic, Finely Chopped
1 Small Onion, Diced
½ Teaspoon Dried Oregano
1-Tablespoon Olive Oil
Salt & Pepper
Slice eggplant into rounds. Sprinkle each side with salt and allow to stand for 15 minutes. (This allows some of the moisture to drain out) Rinse eggplant and pat dry.
Using your julienne peeler form spaghetti like pieces from the zucchini.
Meanwhile, in a large skillet heat olive oil and sauté the onions and garlic until they start to brown. Cut eggplant into 1-inch cubes and add to the skillet. Cook until almost tender. Mix in canned tomatoes, oregano, salt and pepper and simmer until the eggplant is fully tender. Stir in the fresh basil and pour over zucchini pasta and enjoy!