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.


IG: @agnes_wright

xoxo.  a

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