Zucchini “noodles” are getting RAVE reviews and I’ve been wanting to try them for a while now. I even ordered my “Veggetti Pro” from Amazon, but I have been less than enthusiastic about taking the time to actually make them, so it’s never been used. (Is it just me, or should they have tried to come up with better name for this gadget that turns vegetables into spiral-like-noodles??)
So, last week, when I was walking through my Jewel produce section and I stumbled across zucchini noodles already cut, I felt like I hit the zucchini noodle jackpot! Some of you have told me Jewel cuts these fresh, but this is the first time I’ve seen them and I was elated!
So here’s what I did just and it was Y-U-M. I mean Y-U-M! I want to eat it every night :))
HINT
Trader Joe’s carries pre portioned goat cheese medallions, which are SUPER handy! No on in my house likes goat cheese but me, so this way I have a perfectly portioned serving for one when I want it and it’s FRESH.
What other amazing ways have you used zucchini noodles to make healthy recipes??? PLEASE SHARE!
Remove tails from the shrimp and sauté in a pan coated with olive oil Pam and 1T minced garlic. Set side.
Re-coat the same pan with olive oil Pam, add second T of garlic and sauté the zucchini noodles. As they start to soften up, add salt, pepper, onion salt and sun dried tomatoes.
Add goat cheese and stir until fully melted.
Stir the cooked shrimp back into the mixture. Sprinkle the parmesan cheese over the top and let it melt down a bit.
