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Old 06-07-2004, 04:50 PM
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Zucchini Pasta w/Sausage

Originally posted by sueanne in the May What's for Dinner? thread.

Zucchini Pasta w/Sausage

2 small zucchini
2 T oil
1 garlic clove
1 cup diced tomatoes
1 t oregano
1/2 lb.cooked Italian sausage
s&p
1/4 c grated parmesan

Slice zucchini into ribbons, using vegetable peeler and turning as you go. Sautee zucchini in oil til soft and edges are clear. Add s&p. Meanwhile, heat 1 T oil in pan, add garlic. Saute, then add tomatoes and oregano. Simmer few minutes, stir in sausage. Serve sauce over zucchini, sprinkle with parmesan.
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Old 06-07-2004, 05:23 PM
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Abear....Thank you for reposting this recipe. I have been making zucchini sliced this way in everything. Enjoy it even cooked alone. My Dh never liked zucchini until I made it this way. Just made it the other night adding sliced peppers & japanese eggplants mixed together.
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Old 06-07-2004, 08:00 PM
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MMM! Sounds Good!! Low Carb too!!!!
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Old 09-13-2008, 05:58 AM
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Do you use fresh tomatoes? Would it work with canned diced tomatoes or would that be too much juice?
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Old 09-13-2008, 06:03 AM
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I've always made mine with a good-quality, name brand canned tomatoes.

I made this a lot when I was low-carbing. YUM!!!

**Note...if you are low-carbing, watch the carbs in the tomatoes and sausage. I was lucky in that I could eat tomatoes without stalling.
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Old 09-13-2008, 07:07 AM
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Thanks for responding so quickly! If that is the case (canned tomatoes) & can try this for supper tonight. I'm not low carbing, I just like more of the different kinds of veggies. I have a good recipe for "Spaghetti" Spaghetti Squash; do you have that one? Looking at all these recipies reminds me that I subscribed to the WFD thread last week & have not gotten a one email. Something is wrong with that!
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Old 09-13-2008, 09:23 PM
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Do you peel the zucchini first and then use the veggie peeler to make the ribbons?
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Old 10-03-2008, 12:30 PM
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Sounds good. Personally I'd leave the skin on for the zucchini ribbons.
I think this would go well over any meat that was cooked.
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