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Zucchini Spaghetti With Veal Sauce Recipe
|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)|
|Grated parmesan cheese||3⁄4 Cup (12 tbs)|
Serving size: Complete recipe
Calories 1396 Calories from Fat 975
% Daily Value*
Total Fat 111 g170.4%
Saturated Fat 34.9 g174.7%
Trans Fat 1 g
Cholesterol 163.6 mg
Sodium 1754.2 mg73.1%
Total Carbohydrates 58 g19.3%
Dietary Fiber 15.8 g63.2%
Sugars 25.1 g
Protein 58 g117%
Vitamin A 77.7% Vitamin C 393.4%
Calcium 127.6% Iron 32.6%
*Based on a 2000 Calorie diet
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.