Zucchini Pasta

Carbs are the devil. Kidding(…kinda). But we do try to stay away from refined, white starches like pasta and white bread, except for the occasional splurge – like the warm baguette served with whipped butter at our sister’s bday dinner on Monday. When in a French Bistro in Boston, right?  Our yoga teacher told us that spring is the optimum time to detox and the prime time to set those new year’s resolutions in to gear. Here’s a recipe that aligns with those healthy eating resolutions AND tastes delish. We’re not talking “I’m eating vegetables trying to convince myself it’s real food” here, we’re talking straight up tasty.

2 large zucchini

1/4 cup sun dried tomatoes, chopped

Olive oil
Garlic powder & Onion powder
Salt & Pepper
Extra sharp cheddar cheese

Wash and peel zucchini
Using a vegetable peeler, continue to peel zucchini length-wise (try to get a nice wide peel)

Continue to peel long strips until you reach the seeds
Drizzle zucchini strips with olive oil, generously sprinkle with garlic & onion powder, salt & pepper
Over medium heat, sauté  zucchini strips in olive oil until they turn translucent

Add the sun dried tomatoes and sauté  for an additional 2 minutes over low heat

Divide in to two bowls, sprinkle with grated cheese


(Don’t let the remaining zucchini go to waste – slice it up and sauté for another meal!)


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