Happy 2019 to you! I am thrilled at the fresh start. I have been going at it like crazy in the last year and it’s time to inhale and settle into routines. Which means, make ahead meals or at least parts of them. So far I have made curry paste ahead of time and I have zucchini noodles all spiralized in my freezer, ready for next week. Who doesn’t want to knock it out the park?
Life gets in the way, I get it. Let’s just say life hacks and swaps go a LONG way. Like switching pasta for zucchini noodles or zoodles. Zucchini noodles simulate pasta so you can still have “spaghetti” and sauce without the carbs. This one goes out to the gluten free folks, the more veggies crew or those who just like to change things up a little.
I really like zoodles BAKED, in fact prefer them over pan fried. There’s no soggy to deal with and they keep a little crunch, perfection. The key is low oven temperature and longer than you might think in the oven.
The raw zoodles will keep in the fridge for up to 3 days. I don’t push the envelope here although I know other sources would say much longer. Add a paper towel to the storage container under the zucchini.
On new years eve, a good friend of mine and I slayed a formula 94 class for 94 minutes. We felt like it took us out of our comfort zone but now we are open to double classes and 2 workouts in a day. It’s been forever since I have mastered such things. I used to be that kind of girl but she got lost in having babies and being there for my babies. Now my kids are dancing while I do some Zumba in the lounge. I hope I can sustain this cause I am enjoying it. I feel a bit more like my old self again in a good way.
Cheers to 2019 and you! Thanks for being part of my internet corner.
- 4 medium zucchini spiralized
- 2-3 pinches of salt
- Using a spiralizer process the noodles into even curls. If you don't have one of these you can use ribbons created with a vegetable peeler.
- Preheat the oven to 200 degrees Fahrenheit.
- Bake the noodles for 15 minutes
- Take out of the oven and stir around with tongs and toss to prevent browning
- Then bake for another 15 minutes
What’s used in this recipe:
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