I hope all has been well! I believe I have finally gotten into the swing of a normal routine…well normal as possible when you’re teaching. I’ve found time to cook and even exercise with our wedding in the double digits away.
The race against time is on…as well as my deep love of food.
I can’t help but to love cooking and eating! Whether it is a Southern thing, or a Brandi thing, I love finding new recipes and food to try! I used to blog about cooking new recipes on an old blog, Good Morning and Shine, before I got out of the habit. Those recipes on that blog, though, were nothing like I fix today. To try and adapt to a healthy lifestyle (because once again wedding is only 83 days away!), I have been cooking a lot of health(ier) recipes.
One that I would like to share is baked zucchini spaghetti. <3
Have you ever tried zoodles? As a food addict, pasta is one of my favorites. It’s hard for me to be happy without a weekly plate of spaghetti. Thus, when I discovered zoodles (zucchini noodles), it was a perfect compromise! Healthy + spaghetti!
Zoodles are pretty easy to make if you have a sharp peeler. I got this one on sale at Kroger and it has done wonders!
- 2 zucchinis
- pasta sauce
- Parmesan cheese
- Italian spices
You will need a baking pan and a peeler.
Preheat the oven to 350 degrees.
First you need to make your zoodles. To make my zoodles I rake my peeler across the zuccini. I don’t even peel the skin off of my zucchini before I make my zoodles. Put the zoodles in your baking tray as a bottom layer. Some people boil their zoodles, but I like them raw.
Add your spices into your dish now. I prefer garlic powder, Italian seasoning, and rosemary, but it is your preference!
Add the Parmesan cheese to the top of the zoodles and baked for 20 minutes.
Let me know what you think!