Doesn’t that feel like a long time ago? I am about 3/4 of the way through the 6th one and … well, that being said, I haven’t touched it since August. Until yesterday. And I don’t remember a dang thing that’s going on. I am NOT going to reread all 600 pages that I’ve already accomplished – that’s for sure – so I’m trying to skim random places throughout the book to remember. It’s not exactly working.
Despite my inability to remember anything (seriously need to work on this as a dietetic student), I feel like zucchini spaghetti would totally be something they would serve at Hogwarts with their dragon milk cheese and pumpkin juice.
Something about turning a vegetable into a noodle is the COOLEST thing since sliced bread. Literally. It’s practically magical. I mean, the options are endless. The first time I ate it, I actually ate it with marinara. But then I ran out so I decided to whip up a buttery herb sauce. I don’t ever cook with butter but when I do, it is soooo good.
Do your belly a favor. Eat your vegetables the buttery noodle way.
Buttery Herb Zucchini Spaghetti
1 zucchini, spiralized
1 garlic clove, minced
1/2 tsp olive oil
1/4 tsp dried basil
1/4 tsp dried oregano
1 tbsp butter
Feta for taste
1. Saute zucchini noodles and garlic in olive oil over medium-low heat.
2. Add herbs and continue to stir until cooked through and slightly wilted.
3. Add butter and stir until butter has melted and caramelized the noodles slightly.
4. Top with feta.