Zucchini babes

This morning for breakfast I modified the zucchini hashbrown recipe - I added an extra egg and made 4 hashbrowns instead of 2. 2 for now, 2 for later. YUM!

Last night for dinner (I should say LATE last night for dinner, being after the husband came home, after I cleaned the kitchen which I couldn't do during the day because I'm just not that good at toddler juggling yet, and most definitely after the monkey was put to bed) we had zucchini spaghetti bolognese. Or should that be zucchetti bolognese? At any rate I found my inspiration here and went from there.

Zucchetti Bolognese

The Sauce

1 brown onion
2 sticks of celery

2 cloves of squahsed garlic (locally grown organic stinky purple garlic for preference)

500g pork & veal mince (you could use lean beef mince instead if you hate yourself and hate food)

1 small carrot - finely diced (I'm talking Masterchef fine dice)

1 yellow capsicum - finely diced

1 red capsicum - finely diced

1 small to medium zucchini - finely diced

3 tins of Annalisa cherry tomatoes (I never use anything else)

mushrooms - by this point I'm over the evenly finely diced, so less finely diced is fine enough for me

s&p (I'm a Murray River Salt fan I must confess)

heaped tsp of sweet smoked paprika (comes in tins from Wursthaus, Italian Pantry those sorts of places)

Method

I do the onion, celery and garlic together till softened and a little brown. Then everything in order, leaving time between ingredients to let the pan heat up again. Once the sauce is bubbling away I turn my attention to the mock spaghetti. This made enough sauce for: dinner for 2, 6 itty bitty dinners for Max with the addition of 200g or so of dinosaur pasta, and the rest I chucked in the freezer for instant food some time.

Mock Spaghetti

olive oil

bit of butter

1 grated garlic clove

1 largish medium zucchini (about 200g pick the longest one you can without purchasing a marrow) cut into fine strips by that tricky thing that looks like a cross between a vegetable peeler and a cheese slice (I have 2, they're fantastic, you need one)

s&p

Essentially just push it about on a medium heat until the zucchini softens and goes quite bright green. Arrange in a ring in the bowl. Plop some sauce in the centre. Serve with some delicious Italian hard cheese - if you haven't checked out the cheese room at the Italian Pantry you really must make the time. It was delicious, I loved the look and the texture of the zucchini. Al loved it too! And here's a picture!