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zucchini noodles.

The temperatures are rising and getting out my summer shorts and tanks seems eerily close.  Which means I need to stop eating pizza once a week.  But whyyy?

In a world where my husband and I crave tacos, pizza, pasta and hamburgers, it is a constant struggle to make healthy meal choices.  But, when I find myself cooking for one on a weeknight, I put on my thinking cap and challenge myself to a healthy, slim meal.

I do enjoy eating vegetables and  the Veggetti had been sitting in our knife drawer for a few months just waiting to be used.

So, here you have my super simple, made-up-on-a-whim Zucchini Noodles:

IMG_3204 (1)
1 zucchini
roughly 1 tablespoon EVOO
salt and pepper to taste

– run zucchini thru Veggetti, or similar product you already have that puts them in noodle form
*Tip: cut them into pieces after strung into noodles.  They tangle easily and can be difficult to eat!
– heat up EVOO in fry pan
– place zucchini in pan and sprinkle with salt and pepper
– stir fry for 3-5 minutes

 

After cooking them thru, I plated and topped with my favorite marinara sauce.  If you’re hoping to eat them plain or as a side dish, I recommend throwing in some minced garlic or vegetable seasoning for flavor.  Knowing I had the sauce kept my recipe simple.

Surprisingly delicious and now I feel as if my zucchini eating has been revolutionized!  There are so many ways to season and serve these healthy noodles and I may have even tricked my brain into believing it was pasta…. maybe.

Try it out and comment below with your thoughts!  I’d love to hear your tricks and tips.

Enjoy.

IG: @agnes_wright

xoxo.  a

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