Zucchini Noodles

A few weeks ago the hubs and I road tripped it out to the beautiful Central Coast with open hearts and open minds. Friends if you have never been to the Central Coast you need to seriously start packing now! Its a beautiful area that we absolutely love!  We stayed in Shell Beach and spent a few days visiting Morro Bay, Montana de Oro, Pismo Beach, and Downtown San Luis Obispo. We headed out there to visit our dear friends Aaron and Sarah, they are serving with YWAM Pismo Beach and we were lucky enough to spend a few days with them in their new home. Unlike most of our trips we actually did a lot home cooking in this one and it was a welcome changed. Sarah and I made a delicious bowl of zucchini noodles with roasted veggies and tomato sauce. I was lucky enough to have my husband document the process while I was completely unaware, the joys of being married to a photographer. I have been living on variations of this recipe since starting the 21 Day Detox. It really is delicious and makes perfect use of the abundance of zucchini that’s in my garden!

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Zuccini_noodles_web-8Ingredients 

1 – medium Zucchini
1 – Yellow Squash
Assortment of veggies
Organic Marinara Sauce
Olive Oil
1 tbsp  fresh herbs
salt
pepper

Directions

Run a vegetable julienne peeler down the length of  the zucchini and squash , creating long strips (“noodles”). Add salt, pepper, herbs, and drizzle with Olive Oil. Steam or microwave for 2 minutes.

In a sheet pan place your favorite veggies, add salt and pepper and roast at 400 degrees for 15 minutes. If you vegatables require more time leave them in the oven a little longer.

Toss the veggies and noodles with your favorite pasta sauce.

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