80--- Zucchini Spaghetti

It's that time of year when enormous zucchini squashes are abundant.  First your neighbor gives you one from their garden, then your parents give you one, then your patient (in my case) gives you one and before you know it you've accumulated half a dozen gigantic vegetables.  What to do with them? There's many options.  Here's one.  The zucchini strips fold into the spaghetti and make you feel like you are eating more pasta than you actually are, and give you yummy flavor and FIBER.

Make this and then make some zucchini brownies and then you will only have four humongous zucchini to go.

Zucchini Spaghetti
Serves 4

1 large zucchini, peeled into thin strips
1/2 red onion, sliced into thin strips
8 oz whole wheat spaghetti noodles, cooked al dente, drained and rinsed
3 cloves garlic, pressed and minced
4 Roma tomatoes, seeded and coarsely chopped
2 tsp olive oil
3 Tbsp balsamic vinegar
1/2 tsp salt
1/4 tsp fresh ground black pepper
1/4 tsp crushed red pepper (or to taste)
1/2 tsp dried oregano

In a large nonstick skillet, heat olive oil over medium high heat.  Saute garlic until fragrant, then add onion and continue to saute until slightly softened, ~3 minutes.  Add peeled zucchini and chopped tomatoes and reduce heat to medium.  Add vinegar and season with salt, pepper, red pepper, and oregano.  Stir and allow to cook until zucchini is cooked through, ~5 minutes.  Fold in cooked spaghetti noodles and cook for additional 3 minutes, until liquid is thickened and absorbed.

Remove from heat and garnish with grated Parmesan cheese (if desired)

Nutrition Info per 1 1/2 cup serving: 365 calories, 4.5 g fat, 10 g protein, 43 g carbohydrates, 10 g fiber (yahoo!)