If you asked Barney Kneeknuckles what his favorite, FAVORITE thing to eat is … he’d look at you with his big blue eyes and confidently answer, “Noo-nules.”
And, then, I’d interpret and tell you (in my best, smoothest James Bond impersonation): “Noodles. Zucchini Noodles”.
Zucchini Noodles — or Zoodles, as they are also called — are our new favorite discovery in this grain-free world. Heck, even if we WEREN’T grain-free, we’d still be eating these long veggie strands ’cause they are just fun! I mean, we all remember being kids and discovering a perfect, long spaghetti noodle and then slowly slurping it up. That’s the best part of spaghetti night, right?
WELL … with Zoodles, every. single. noodle. is the longest noodle ever, and each and every one is the joy of Barney Kneeknuckles’ little two-year-old life. He loves making them (he helps turn the Spiralizer), eating them, and (of course, because he’s a boy) comparing them to his brother’s and seeing who has the longest zoodle.
Zoodles have become a near weekly item on our meal plan, and each time, I serve it under my new favorite Beef Bolognese. It’s a thick, rich and hearty paleo beef bolognese and sooooo comforting on these random, freaky cold nights we’ve been
enduring enjoying here in Texas.
Sigh … and now I’m hungry. The perils of food blogging!!!!
- 1 pound of ground beef
- 8 oz sliced mushrooms (I prefer cremini)
- ½ large onion, diced (approximately 1 cup)
- 2-3 cloves of minced garlic
- 1 14.5 can tomato sauce
- 1 14.5 can diced tomatoes (no salt) -- do not drain
- 1.5 tsp dried basil
- 1 tsp ground oregano
- .5 tsp dried parsley
- salt and pepper to taste
- In a large frying pan, cook the diced onion and ground beef (over medium-high heat) till the meat is browned.
- Drain the grease from the pan, lower the heat to medium, and return the meat/onions to the pan. Add the diced garlic and sliced mushrooms and cook till the mushrooms have softened (4-5 minutes).
- Add the tomato sauce, diced tomatoes, basil, oregano and parsley, stirring to incorporate.
- Allow to simmer 10-15 minutes and then add salt and black (or white) pepper to taste.
- Remove from heat and serve over zoodles (or pasta).
- 3-5 medium Zucchini (we find 1-2 per adult is perfect)
- salt/pepper to taste
- Wash the zucchini and trim the ends; if you prefer, you can remove the skin of the zucchini but it isn't necessary.
- Using a julienne peeler or spiralizer (which is what I use), create your Zucchini Noodles.
- Place the noodles in a microwave safe bowl and loosely cover with plastic wrap.
- Microwave on high for 2 . WATCH THEM CAREFULLY because it doesn't take long to overcook!
- Remove from the microwave and drain any liquid. Salt and pepper to taste. Serve immediately.