Zucchini Spaghetti With Veal Sauce

Italian.Chef's picture

Jul. 27, 2010


Savory veal sauce 1/4 Cup (4 tbs)
Zucchini 3 Pound (8 Large)
Salad oil 1/4 Cup (4 tbs)
Garlic 3 Clove (15 gm) , pressed / minced (Large Clove)
Butter/Margarine 2 Tablespoon (At Room Temperature)
Pepper To Taste
Grated parmesan cheese 3/4 Cup (12 tbs)


Prepare Savory Veal Sauce.

Meanwhile, using a knife or Oriental shredder, cut zucchini into long, very thin slivers (if using shredder, draw zucchini full length across coarse shredding blade).

Heat 2 tablespoons of the oil in a wide frying pan over medium-high heat.

Add half each of the zucchini and garlic.

Cook, lifting and gently stirring with 1 or 2 wide spatulas, just until tender-crisp to bite (3 to 4 minutes).

Mound zucchini in the center of a deep platter; keep warm.

Heat remaining 2 tablespoons oil in pan; cook remaining zucchini and garlic and add to zucchini mixture on platter.

Top with butter; season to taste with pepper.

Spoon sauce around but not over zucchini.

Recipe Summary

Difficulty Level: Easy

Nutrition Facts

Serving size Complete recipe

Calories 1396Calories from Fat 975

 % Daily Value*

Total Fat 111 g170.8%

Saturated Fat 34 g170%

Trans Fat 0 g


Sodium 1754 mg73.08%

Total Carbohydrates 58 g19.3%

Dietary Fiber 15 g60%

Sugars 25 g

Protein 58 g116%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet