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Ok, so I might be a day late and dollar short on the whole spiral Zucchini trend but here goes….
For years I have been making a zucchini and white bean dish that is served over pasta. It basically involves cut zucchini wedges that are sauteed and then simmered with tomato and white beans. It can be eaten alone or served over pasta. It happens to be one of my favorites. When I noticed the zucchini spaghetti trend popping up all over I really thought it would be a great way to make over one of my favorite dishes.
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Spiral Zucchini with white beans
- 4 Small Zucchini cut into spirals
- 3 Carrots eled and cut into spirals
- 6 cloves of chopped garlic divided
- 6 tablespoons of olive oil divided
- 1 19 0 z can of Cannellini beans
- 1 1/4 cups of chicken broth
- 1 cup of diced peeled tomatoes
- 1 tablespoon of chopped parsley
- 1 tablespoon of chopped basil divided
- Salt and pepper to taste
- Spiral 4 zucchini with skin on and spiral 3 peeled carrots. Heat a pan with 1/2 the olive oil and half the garlic and sautée vegetables for just a few minutes (seasoned lightly with salt and pepper) then set aside, uncovered. Add remaining oil and remaining garlic to hot pan and then add the white beans and cook for a few minutes. Then add chopped peeled tomatoes and cook another 1-2 minutes. Season with a little salt and pepper and chopped parsley and basil. Add the chicken stock and bring to a boil over medium high heat then cover and reduce heat. Continue to cook the beans and tomatoes for about 15 minutes or until thickened. Carefully separate the vegetables with your fingers and then return to the pot and gently mix through. Cook an additional 2-3 minutes and transfer to a serving platter, garnish with remaining fresh herbs and grated parmesan. Serve over pasta or alone.
2.To cut carbs use half a pound of pasta or no pasta at all - the beans make this hearty enough to stand alone
3. I drained the beans but keep the thicker beans and juice at the bottom of the can. This helps thicken the sauce.