Skip to main content

Zucchini "Spaghetti" with Lentil and Mushroom Marinara (GF/V)


This meal was inspired by a Pinterest recipe I'd pinned long ago, but I didn't feel like looking at the actual recipe; I knew basically what I needed and decided to just experiment. Plus, I used marinara from a jar, which I happened to already have at home.

Ingredients:
5 small zucchinis (or 2-3 large)
2 c. cooked lentils
3/4 jar of marinara (because that's what I had)
5 crimini mushrooms, wiped clean and diced
2 cloves garlic
1 small shallot bulb
olive oil, salt, pepper, basil, cayenne

Equipment:
I used a mandolin slicer with a special blade to get the zucchini in the right shape, but you can also use a spiralizer or a julienne peeler

Because I already had the lentils pre-cooked (in my handy rice cooker--who knew!), I didn't need to bother with cooking them. I just put the marinara, lentils, and mushrooms in a pot to heat up (and cook the mushrooms) and added the spices.

Next, I peeled the zucchini, which isn't necessary, but I wanted the "noodles" to look noodly and not green, but next time I probably won't bother to peel first. Then I manually ran all five zucchinis through the slicer until each was satisfactorily shredded.

Pile of raw zucchini pasta, post shredding.

In a pan set on medium heat, I added olive oil, garlic, and shallot, to bring out the flavors, until brownish, then I added all of my sliced zucchini, with a little more olive oil and salt and pepper. I wanted them to get loose and noodle-like, but not too soft. I probably cooked them for about 10-15 minutes, stirring occasionally. 

Cooked "pasta"--smelled absolutely delicious!

By the time the zucchini was cooked to the texture and flavor I wanted, the other pot with sauce was just about ready. Time to plate!

Final product. This little plateful didn't last long before I made another.

Result: Wow! I was impressed with myself on this one. And Tim, the meat lover, really loved it, too. I will note, though, that even though I thought I had  a lot of zucchini, it did shrink down with cooking, and I probably could have used more. This same night, I posted my photo to Instagram and saw that another fried had made an alternative pasta out of spiralized sweet potatoes. Can't wait to try that!

Comments

Oh wow! Looks fantastic! Can't wait to make this.
shirley said…
Okay, I don't eat spaghetti so I really can't tell you that I'll try it. But, I like how you did everything, your presentation was beautiful and it sounds like an easy recipe for me to pass on to friends. I do have one question, why lentil? Any particular reason?
Lee Davidson said…
Thanks for reading, aunties!

Shirley, I chose lentils because (1) they were part of the recipe I originally saw on Pinterest, but it seemed like a good idea because (2) lentils are a pretty hearty legume and packed with protein, so they made a good meat replacement :)

People Liked to Read...

Surgery Chronicles: Start Here

I alluded in my last post to upcoming foot surgeries I'd soon be posting about. I'm now 19 days away from the first one, and my thoughts pretty constantly revolve around how my life will change after that when I wake up from my "twilight" sleep after the first operation. In my best frame of mind, the scenario is like this: I'll spend a few weeks out of commission, getting some forced rest, spend a few weeks in a boot, limited exercise, and my right foot will be recovered. Then I repeat on the left foot and by fall I'm back on my feet again. That's the Twitter version. But the version that most often plays out in my head is more like a volume of books, with the details of every day painstakingly planned, agonized over, and wondered about. How will I make food? Bathe? Focus on work? Get the mail, take out the trash, do laundry? Will I be in a lot of pain? Will I go crazy during my long days isolated at home? Will people forget about me? Will I get the resul…

2017 and Beyond

If this sounds like a very late new year resolutions post, that's because it is. I never quite finished expounding on my goals for the year, but I wrote 10 things down, so I figure it's worth posting. Plus, I'm going to have lots of cause to post more in the coming months, as I (plan to) chronicle my upcoming foot surgeries, so I may as well resurrect the blog now.I started out last year's resolutions post saying, "This past year was one of the most challenging years of my life." But 2016 has proven to be a hearty rival. The year was heavily mixed with positive and negative events, emotions all over the place. The good: I ran again, I swam, I came back to yoga, I wrote a lot (just not here), I blossomed at work, I loved my family hard. The bad: I injured myself again and couldn't run, I gave up on biking (but later picked it back up), I floundered trying to find purpose, I distanced myself from friends, and I nearly drowned in my anxiety. But I tried, in …

Let the Training Begin ... Please. Please Let It Begin.

Just in time for the start of the summer Olympics, for added motivation, I've laid out my marathon training for the Savannah Rock 'n' Roll Marathon in November. And having just come home from a few days of fun family vacation at New Smyrna Beach, during which I managed to run once, I'm feeling the need more than ever to get back into a routine. I've been working out most days, but with no real plan or goals. That's been sort of fun, I guess, but it's also left me feeling anxious—that I'll have a hard time adapting back into a routine, that I've lost the drive to train hard, or that I simply care less about training. And if that latter scenario is true, what is there instead? I'm getting ahead of myself, but those are the fears. 



My training plan is adapted from The Complete Book of Running for Women, by Claire Kowalczic, published in 1999. This was my running bible when I first began distance running, about eight years ago now. I find its essenti…