Pasta, bread and rice really only seem like a blandish vessel for whatever sauce or mixture you serve over them. I've never understood why people don't just skip the lame gluten and crap filled stuff and head straight for a bowl of the goodies. That being said, I've seen quite a few bloggers out there using zucchini as a substitute spaghetti... and I LOVE zucchini. It's such an awesomely meaty textured veggie that really encompasses the flavours of whatever you put with it.

So I tried it out. 'Cause really, why not?

Zucchini Spaghetti and Chicken Marinara
super easy and even more super tasting, this makes alot of sauce (great for freezing for later)


2 chicken breasts
3 cups stewed tomatoes (or crushed tomatoes)
1 small can tomato paste
1 small onion, diced
3 cloves garlic, crushed
1/3 cup fresh chopped parsley
2 tsp dried oregano
2 tsp dried basil
1/3 cup olive oil (or coconut oil)
salt and pepper
2 medium zucchinis

In a saucepan, heat your oil. Add onion and garlic and sauté until onion semi translucent and fragrant. Cut chicken up into desired sized pieces and add to the onion and garlic mixture. Cook chicken until outsides are no longer pink, not too long though. Add in the stewed tomatoes and paste, mix together well until paste breaks up. Continue to cook over medium heat, adding parsley, oregano, basil and salt and pepper to taste. Let simmer uncovered for about 20-30 minutes, the flavours will be enhanced greatly by doing this.

I obviously added celery to mine

Wash zucchini's and cut lengthwise into quarters.


I used a vegetable peeler but a mandolin or julienne slicer would work awesome if you're lucky enough to have these things. "Peel" the zucchini quarter's lengthwise putting pressure down on the peeler so the peels aren't too thin. Place in a microwave safe bowl and microwave for 1 minute, remover and toss "noodles" around and microwave for 1 more minute.

Serve topped with your awesome marinara sauce and eat! I dare you not to go in for seconds.