Earlier this year I read about Psuedo Paleo "Spaghetti" on Nell Stephenson's blog. As a lover of zucchini and an owner of a mandolin, this has been a favorite go-to side dish for several months, simply prepared as in her post.
I told some visiting family that we were having "zucchini spaghetti" for dinner last night with our grilled beef filet and purple sweet potatoes and left it at that. I had fully intended on making the plain version, but decided something a little more special was in order for company so I made this:
Here's the recipe:
1 Tbsp olive oil
1/2 small onion, thinly sliced
1/2 red bell pepper, diced
2 Tbsp garlic, minced
1 Tsp red chili flakes
1 cup cherry tomatoes, halved
2 medium zucchini, julienned in long strips (I used one green and one yellow)
Freshly ground black pepper
Warm olive oil in large skillet. Saute onion and bell pepper until soft. Add garlic and chili flakes and cook for 2 minutes. Add cherry tomatoes and cook for approximately 5 minutes, until tomatoes are soft. Add zucchini and cook until "al dente" - don't cook too long or it will get soggy. Serve hot. Finish with fresh cracked pepper. Makes approximately 6 servings.
FYI, the measurements are approximate - you can add more or less to taste.
It came out so pretty, here's the serving pic: