We all love our rich, heavy comfort food especially when the weather starts to turn. But if you’re watching your weight or trying to stay slim during the holidays, it’s hard to find dishes that are both healthy and satisfying. We have taken to making noodles out of zucchini for the ultimate indulgence. You get the silky, gratifying texture of pasta without the high carb content. You also get a nice serving of fiber: there is anywhere between two to three grams of fiber in every zucchini. We turned this recipe into breakfast pasta, but feel free to experiment. Serve it with your favorite seafood or even a light cream sauce if you’re feeling like having a decadent low-carb meal.
This recipe will make a satisfying serving for one person. If you want feed more people, add a zucchini per person and add other ingredients incrementally.
Zucchini “Noodles” Breakfast Pasta
- 1 medium zucchini
- 1 tablespoon olive oil
- 1 clove garlic chopped
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon dried oregano
- Salt and pepper to taste
- 1 egg
1. Slice zucchini lengthwise into long flat strips.
2. Cut zucchini into long noodle-like ribbons. NOTE: you can also make zucchini “noodles” by using a julienne peeler or slicing on a mandolin.
3. Heat 1 tablespoon olive oil in a medium saute pan
4. Add chopped garlic and stir until translucent
5. Add zucchini and saute until it becomes tender (about 5-10 minutes)
6. In a separate pan, fry one egg, sunny side up
7. Mix in oregano, lemon juice, salt and pepper to zucchini
8. Serve topped with egg
Mashed potatoes lovers should get to know this root vegetable. Celery root, or celeriac, has a spicy aroma and a nutty flavor. It is not nearly as starchy, and therefore lower in carbs than a potato, but it makes a smooth and creamy puree that cuts out some carb calories from hearty dinners. Serve with anything you’d eat with mashed potatoes like chicken breasts, roasted salmon or, as pictured here, pan-roasted chicken thighs.
- 1 medium to large celery root
- 1/2 cup milk
- 2 tablespoons butter
- 1/4 teaspoon white pepper
- Salt to taste
1. Scrub exterior of celery root with vegetable brush to clear dirt from the crevices
2. Completely peel the exterior until you get down to a smooth, white finish. We love using the Oxo Y Peeler for this kind of task.
3. Coarsely chop into 1/2-inch cubes
4. Bring a medium pot of water to a boil, or prepare a large vegetable steamer
5. Steam or boil until pieces are tender and break apart easily (roughly 20 minutes) and, if using the boiling method, drain completely
6. Add cooked celery root to a food processor or blender
7. Add milk, butter, white pepper and salt to a small saucepan and heat until butter is melted
8. Add milk mixture to celery root
9. Puree until smooth
NOTE: Depending upon the size of the root, you may need to add more or reduce the amount of milk. We recommend you add the liquid gradually until it blends evenly and you reach your desired consistency. When we tested this recipe, it was quite thick and creamy, just like mashed potatoes.