I am a little cranky with myself that I didn’t take more pictures when I made this because it is so good.
A blog reader messaged this recipe to me via Jo’s Country Junction Facebook page. I looked at it, thought it was a little weird, something I would typically not make. I smiled and thought, “thanks for sharing” but I don’t know if I’ll make that.
A bit later I went out to the garden and SURPRISE. There were more zucchini there to “bless” me. (I’m sure all of you with zucchini can relate). There were four zucchini. I still had two in the house. Oh my. I picked them, went in the house, and found the recipe from the blog reader, and half-heartedly said, “Why not try it?” What did I have to lose. I was needing some way to used them up.
That explains why so few pictures were taken. I really didn’t expect to like the recipe. I really didn’t think I’d like it. But here we are. I love it and am wishing I would have taken more pictures of when I was preparing it.
What I made was Zucchini Butter Spaghetti. Here is what it looked like when I fed it to the kiddos.
Gannon LOVED it and ate down two plates of it. The other kids liked it too but nothing like Gannon did.
The recipe uses up 1 1/2 pounds of zucchini. I put that on the scale and that was 5 small zucchinis.
I shredded it and grated it as shone in the photo below…
This cooks down and down and down. It more or less almost makes a sauce.
The spaghetti is cooked al dente. Then thrown in with the zucchini sauce.
The original recipe that a blog reader linked me to was THIS ONE. In it, they call for red pepper flakes. I was feeding the childcare kiddos and knew they would hate that so I left that out. When I scooped up my own, I put tajin on it.
Tajin is a mild Mexican Spice. Karl loved it with tajin too. If you can’t find it at your local grocery. You can find it HERE on Amazon.
Kelli and Karl both really liked it and Karl even asked if her could take leftovers for his work lunch.
I will be making this again for sure. I very much liked it and the responses from those I served it to make me put the recipe under the category, “KEEPER”! We’ll be making this again for sure!!
Thanks so much, Cindy for sending the recipe my way!!
This sounds good and I plan to make it. I just need to get my hands on some zucchini. I thought I was getting some today, but evidently my sister got it! We had gone to our other sister’s and helped picked beans, green peppers, tomatoes, and zucchini.
Love you and your entire family!! You mean the world to us, your long-distance friends! I knew and hoped you like the recipe! We need to care for and be kind to each other! Hugs to you all!
Can’t wait to try it as I am starting to get too many zucchini! We love zucchini noodles so this will be a step up with the pasta!
We love zucchini and I will definitely give this a try! Thanks for sharing, Jo (and Cindy, too.)
Is there butter in it too?
This looks great! I’m always trying to get my granddaughters to eat healthy. I will have to try this. I also love spaghetti squash. Maybe I’ll try planting a garden. Produce is always so expensive anymore and especially if it’s good for you. Do you have a good banana nut bread recipe?
(We are half moved to Tx) hopefully by 3rd week of August)
Take care and God Bless
When I had a garden I used to shred/grate extra zucchini and would put two cups of it into small plastic bags and freeze it. It’s good to keep it frozen all winter and pull out a bag whenever you need to make cookies or a cake, etc. Place the frozen zucchini in a sieve and let it drain in the sink overnight to get rid of the liquid, then use. You can also put it into vegetable soup and it does not change the taste.
I think you should start creating a cookbook with blog reader recipes and your own, interlaced with quilts! It would sell quickly. I would buy one. And cookbooks are easier than ever to create. https://www.antoskitchen.com/publish-a-cookbook-amazon-kindle/
Oh it was originally a “Smitten Kitchen” recipe so it HAS to be good! Deb’s recipes are the best.
I had a large zucchini in the fridge and some fresh basil in the garden so I tried this tonight, and it was very good! I used gluten-free spaghetti and added some tuna to mine on my plate. I had two generous servings, and husband was hesitant to try it but ate a full bowl full and didn’t complain. Thanks for sharing the recipe!
Jo, have you used zucchini to make jam? The recipe includes crushed pineapple, zucchini, dry jello, sugar, and lemon juice. It’s a freezer jam and my husband loves the raspberry flavor. I’ve also made strawberry, peach, and cherry. Lots of recipes on line.
I was so glad you shared that recipe from one of your readers! I tried it and loved it. One of the reviewers commented that they make it and it freezes well (just the zucchini butter, not with spaghetti) so now I have multiple one portion freezer bags of it in the freezer to whip out for a quick & easy meal this winter. Yum!