I have to admit something: I LOVE ZOODLES! Using zucchini as a replacement for spaghetti noodles is the best thing that has ever happened ever. During my first Whole30 I played around with this recipe (Originally from it all Starts With Food) and it quickly became a family favorite, we have it 3-4 times a month and even the kids will eat it.
Onions, Mushrooms, Eggplant, Olives, Garlic, Spinach: Any vegetables you would put into a spaghetti sauce
2-3 large Zucchinis (you will think its too much zucchini but its not trust me)
1 pound of ground Chicken (Turkey, Beef or Venison will work too)
1 Can Diced Tomatoes
1 can tomato paste
1. Wash your Zucchinis and Shred them with your Julienne peeler. I rotate the zucchini as I shred it. Only shred until you hit the seeds. Now you have Zoodles!!!! Collect in a colander, sprinkle with salt and allow them to drain while you prepare the sauce, lots of water will drain off of them.
2. Dice all your veggies, including whatever was left of the Zucchinis. This night I used Zucchini, onions, eggplant, black olives, garlic and mushrooms.
3. Brown your meat and sautee the Veggies. Add in the Tomatoes. Be Careful when picking canned products, almost all of them have SUGAR ADDED. What the Hell? Why do diced tomatoes need sugar in them, grrrrrrr. Its so frustrating. Anywho, Hunts All Natural do not have sugar added so thats what I use. Let simmer in the pan.
4. Finish your zoodles: Give them a really good SQUEEZE, like with all of you strength. A ton of water will pour out. Then sautee in a pan with some Olive Oil, keep in the pan until no more steam comes off of the zoodles. They will cook down alot.
5. PLATE AND ENJOY