Easy Gluten-Free Recipes You'll Love

These delicious no-wheat recipes from The Wheat Belly Diet will have you wondering what all the fuss is with bread in the first place!

Zucchini “Pasta” with Baby Bella Mushrooms

Using zucchini in place of conventional wheat pasta provides a different taste and texture, but it's quite delicious in its own right. Because the zucchini is less assertive in taste than wheat pasta, the more interesting the sauce and toppings, the more interesting the “pasta” will be.

Makes 2 servings
1 pound zucchini
8 ounces uncured (nitrite-free) sausage, ground beef, turkey, chicken, or pork (optional)
3 to 4 tablespoons extra-virgin olive oil
8 to 10 baby bella or cremini mushrooms, sliced
2 to 3 garlic cloves, minced
2 tablespoons chopped fresh basil
Salt and ground black pepper
1 cup tomato sauce or 4 ounces pesto
1⁄4 cup grated Parmesan cheese

Peel the zucchini with a vegetable peeler. Cut the zucchini lengthwise into ribbons using the vegetable peeler until you reach the seed core. (Reserve the seed core and peel for another use, such as a salad.)

If using meat: Heat 1 tablespoon of the oil in a large skillet. Cook the meat, breaking it up with a spoon, until cooked through. Drain off the fat. Add 2 tablespoons of the oil to the skillet along with the mushrooms and garlic. Cook until the mushrooms soften, 2 to 3 minutes.

If not using meat: Heat 2 tablespoons of the oil in a large skillet over medium heat. Add the mushrooms and garlic and cook for 2 to 3 minutes.

In either case: Add the zucchini strands to the skillet and cook until the zucchini softens, no more than 5 minutes. Add the chopped basil and salt and pepper to taste. Serve topped with tomato sauce or pesto and sprinkled with the Parmesan.