Last week, I came across a recipe for "Zucchini Pasta" and decided to put my own spin on it. It's a healthy alternative to carb-filled noodles and still left me feeling satisfied.
You'll need:
3 medium zucchini or yellow squash (mix and match)
8 oz. grape tomatoes
3 tbsp olive oil
1 tbsp balsamic vinegar
salt and pepper to taste
parmesan cheese to taste
Serves 2
First, mix a bowl of two tablespoons olive oil and one tablespoon balsamic vinegar. Add in the grape tomatoes and salt and pepper, stir and let sit while cooking the zucchini.
Use a vegetable peeler to get thin "noodles" of the zucchini. Peel around the vegetable and stop once you reach the core. Heat a medium sized saucepan with 1 tablespoon of olive oil and cook the zucchini, stirring gently for three minutes (be careful so that it doesn't get too translucent or overcooked!). Mix the zucchini with the olive oiil/tomatoes and drizzle the balsamic vinegar. Add parmesan cheese to taste and serve with a side of quinoa - voila!
xx
Laura
