Zucchini Noodles

A food budget = creativity in the kitchen!  On my last food haul (see below) I bought two large zucchini's.  I have only recently really begun to experiment with it in the kitchen.  I found a zucchini recipe on Pinterest not too long ago that tasted delicious.  I remember reading somewhere last summer about making noodles from zucchini and I decided to give it a shot!

Zucchini Spaghetti Noodle Recipe

I used a lemon zester to make the noodles themselves since we didn't have anything else in the kitchen that I could think of to make spaghetti type noodles.  I included the skin and used the entire zucchini (except for seeds, which I cut up for more dinner veggies) and it was enough for one serving!

I then put them in a colander and doused them in sea salt to allow the excess water to drain for about 30 minutes.  Since they were clumped together (next time I would separate them) a lot of the water didn't drain, so I ended up using paper towel after I rinsed off all the salt.  I boiled a pot of water and cooked them for just over a minute (suggested online).  They were definitely cooked, but next time I will cook them a bit longer :)

I served tilapia cooked in tomato, basil sauce over the noodles. DELICIOUS!

Food Haul: Week 2

Produce
Apples (x4)
Broccoli
Cauliflower
Zucchini (large x2)
Organic Medjool Dates
Spinach
Cabbage (1/2 split with with my Mom)
Peppers (x4)
Sweet potatoes (x2)

Grains. Fats. Protein
Mixed beans canned (low sodium)
Black beans canned (low sodium)
Kashi bars (x6)
Kraft low-cal Italian dressing
Canned salmon (x2 low sodium)
Almond milk - chocolate unsweetened (x1)
NF Greek yogurt (x1)