Traveling almost every weekend has been a blast, but it certainly has not been kind to the waist line. In effort to still eat delicious, satisfying food I have had to get creative. Example A- zucchini pasta. As an EXTREME carb lover I didn’t think that I would be satisfied with anything else. I was wrong. This dish completely filled me up and I honestly didn’t miss the pasta. I also really happen to love zucchini- you may remember from last summer zucchini fries, zucchini quiche, and zucchini bread.
I didn’t have a julienne peeler so I just used a regular vegetable peeler. I used 3 medium zucchini and ate it all myself- I don’t think the husband would have been a fan. It made a little more than a fistful of zucchini
3 Medium Zucchinis
Peel zucchini until you get down to the seeds. Place in a colander and sprinkle with salt. Let the zucchini sweat for an hour or so. Squeeze out the remaining water. Heat pan with olive oil to medium heat. Place zucchini in the pan and warm for a few minutes. Make sure to watch it so it doesn’t burn. Serve with your favorite sauce!