I had ten minutes to make something to eat while the little Guy napped and before a slate of conference calls began, and the zucchinis sitting on my kitchen counter were judging me for not cooking them yet. So I made zoodles.
I can’t cook. And so can you!
- one large zucchini
- garlic cloves
- olive oil
- sea salt
- cherry tomatoes
- Take your frying pan, pick off little egg bits that didn’t fully come off when you washed it, and then heat it up on the stove top at a medium heat. Put a little olive oil in that pan.
- Press the garlic and add it to the pan.
- While the frying pan is heating up, use the Veggetti that you bought months ago but don’t use often enough and laugh every time you say the name and send that zucchini through it like it’s a woodchipper. It is a satisfying exercise, twisting a zucchini through and watching it become veggie ribbons on the other side. Like a Play-Doh spaghetti maker you’re actually encouraged to eat the efforts of.
- Slice a few of those cherry tomatoes and keep them at the ready. Their time is coming.
- Once the pan is hot, add the zucchini noodles (ZOODLES!) to it. Stir here and there so it cooks evenly. Add some sea salt to taste. Once the zoodles are cooked to your preferred texture (I like mine a little al dente, Chris likes his cooked well, Birdy hates them entirely, the little Guy will eat anything in any form), add the cherry tomatoes until they are warm and then pull the pan from the heat.
- Pour the whole concoction into a bowl. I like to drain the zoodles after they cook to get rid of some of the water that collects, but not too much.
- Eat it with your face.
A medium zucchini nets out at about 7 carbs, and the tomatoes add a few more, so I ended up bolusing for 10 grams of carbs and don’t usually see any kind of BG bounce. Your diabetes may vary, though.