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1 tablespoon olive oil

4-5 cups zucchini, spirilized in a turning slicer (so it looks like long spaghetti noodles) or shredded (Click on the links for spirilized and turning slicer to see two different spiralizers)

2 cloves garlic, minced

1/4 teaspoon oregano

1 15 ounce can white beans, drained

optional: pasta sauce or tomato sauce

Heat oil in a large frying pan.  Add zucchini and cook covered, checking frequently, until it becomes a bit soft, like cooked noodles. Stir in garlic and oregano, then the beans.  Cook until heated. Depending on the water content of the zucchini, you may already have a natural “sauce.”  The cooked zucchini can be topped with pasta sauce or tomato sauce.

I found this dish to be even more flavorful after being refrigerated overnight and heated up the next day.

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