Zucchini Spaghetti

I was the world's pickiest eater growing up. If we are being honest, I was the world's pickiest eater up to a couple years ago. I really feel bad for my mom that she had to deal with me. There were many things that she made that I would refuse to touch. Some that I remember are chicken and dumplings, stuffed peppers, and this zucchini spaghetti. She made this often and I always loved the way it smelt, but I wouldn't touch the zucchini. Sure, I ate the spaghetti- that was on my short list of foods, but anything green most certainly was not.

This recipe is simple and quick. We're talking 20 minutes from start to finish. Best of all it is really tasty. It seems so simple that you are probably thinking "Well, it can't be THAT good!" but I assure you it is. I made this recipe up as I went along, basing it off the meal my mom often made. Give it a try- it's a healthy alternative to your typical spaghetti dinner.

Source: Inspired by my mom

Ingredients:
1/3 box of spaghetti
2 medium zucchini, sliced thin
1/2 onion, diced
2 cloves garlic, diced
1 tsp. EVOO
1 cup tomato sauce

Directions:
1- Bring a large pot of water to a boil. Cook pasta according to directions.
2- In a large skillet, heat the EVOO over medium heat. Add the onion and garlic, stirring frequently. Continue heating until the garlic and onions are soft and fragrant.
3- Add the zucchini to the pan. Allow the zucchini to heat while the pasta cooks, stirring frequently.
4- Add the sauce to the zucchini mixture.
5- Drain the pasta, toss it into the skillet with the sauce and zucchini. Toss well until well incorporated.
6- Top with parmesan cheese if desired (I highly suggest it!)