One of my favorite places to eat here in Beverly, MA is Chianti, an upscale Tuscan inspired Italian eatery in the center of town. This weekend I had the good fortune of visiting Chianti’s when my in-laws came to visit for the weekend. It had been a while since my husband and I had been there for dinner and there was a dish on the menu I’d been craving.
While I am human and do “cheat” with foods that I do not normally include as part of my diet, this is not one of those stories. In fact, this is an even better tale of how I stumbled upon a dish at a restaurant that embraces a healthy way of eating without sacrificing a single bit of flavor or having to ask the waitress for a billion substitutions. This is the story of how I found Zucchillini…
What is Zucchillini you ask? I’ll let the Chianti’s menu do the talking…
Using special cutters, our chefs transform whole zucchini into the perfect replacement for traditional pasta. This zucchini-based linguini is remarkably flavorful and at the same time contains no refined carbs or sugars, no flour, wheat, or dairy products. Served in a plum tomato sauce with fresh basil. Available with any of Chianti’s pasta sauces.
I ask for a grilled breast of chicken on top get the perfect meal. No bloated feeling, no sluggishness, no sleepiness, and no being hungry 2 hours later. It doesn’t get much better than that!
So, how can you recreate this dish at home if a drive to Chianti’s is out of the question?
- 4 – 6 zucchini
- 2 jars Nature’s Promise (Stop & Shop brand) pasta sauce – your favorite flavor.* I love Nature’s Promise sauces because they are the purest I’ve found ingredient-wise and they taste amazing!
- 2 lbs grass-fed ground beef OR 4-6 grilled chicken breasts (optional)
*If you can/want to make your own sauce, go for it. I am not that patient or that talented in the kitchen.
In order to make the Zucchillini noodles you’ll need a hand held shredder (like a vegetable peeler) one of these to turn your zucchini into zucchillini “noodles”. Click here for more information.
- Turn zucchini into zucchillini using a hand held shredder or a spiral slicer like the one seen above.
- Place raw zucchillini in a large serving bowl.
- Brown the ground beef in a pan or grill the chicken.
- Add sauce to pan and bring to a simmer.
- Pour simmering sauce over raw zucchillini noodles in large serving bowl and let stand until desired “noodle” tenderness is achieved (5 – 10 minutes).
*Serves 4-6 people
- Zucchini Noodles (bamfitnesscoaching.com)
6 thoughts on “An Ode to Zucchillini”
Appreciate this post. Will try it out.
I might be sending this message twice. This will be so nice to make in the summer. Boy are you fast with the blogging about the recipe. We loved the restaurant and especially because you both were with us.
Boy are you ever fast to pick up on this healthy dish from Saturday night. It will be so nice to make this with fresh zucchini in the summer. The restaurant was very nice and we enjoyed it very much especially because you were both with us.
A nice substitute to spaghetti squash! I can’t wait to try it — thanks Kathryn 🙂
It’s a great summer alternative and especially helpful when there are 100 lbs of zucchini, each 3 ft long in the garden!
Mmmmmm…..(mouth watering)..looks and sounds amazing!