Zucchini Pasta, Asian-Style – GFCFSF

January 31, 2013

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Zucchini Pasta, Asian-Style - GFCFSF

1 small zucchini, sliced thin into spaghetti-style slices*
1 garlic clove, minced
2 tablespoons scallions, chopped
1 tablespoon fresh ginger, minced
1/2 cup chicken or vegetable stock
1 tablespoon Coconut Aminos Soy Substitute sauce
salt and pepper to taste

Saute garlic, ginger and scallions in sesame oil. Add stock and "soy" sauce. Add the zucchini pasta and cook until tender. Salt and pepper to taste.

*To cut zucchini: Use SMALL zucchini (6") so you don't have issues with seeds. Rinse squash, cut off ends. Using a potato peeler (or a Mandolin if you have one), slice thin slices, then cut with a sharp knife into strips (see picture below).

Zucchini Pasta, Asian-Style - GFCFSF

Zucchini Pasta, Asian-Style - GFCFSF