Here’s my recipe for Zucchini Noodles:


1 large zucchini

Extra virgin olive oil

Sea salt (in grinder)

Black pepper (preferably in grinder)

Three cloves of garlic

Ten full-sized leaves of fresh basil


1. Julienne zucchini (leaving skin on) to create noodle-like strips.

2. Place zucchini in a skillet with minced garlic cloves and a coating of olive oil.

3. Cook zucchini until it’s almost tender like an al dente noodle on a medium heat. Then add roughly cut or torn basil. Cook until the noodles are tender but be careful not to overcook the zucchini (this step shouldn’t take that long) and make sure to stir the noodles fairly frequently but gently to cook them evenly without breaking them.

4. When the noodles are done place them on a platter for serving and then grind salt and pepper on to taste.

Serves three to four people

As you can see our kitchen (this is part of it by the oven – the rest is all the other appliances, two sinks, built-in shelves, a place for our television, and our kitchen table) was done really well (the last owners should be thanked) but it might be nice to make a few updates. It’s a great oven but I’d love to upgrade it. (Please excuse the mess.)

…I’m thinking light quartz countertops, new appliances, sinks, restained wood cabinets, light fixtures, a marble floor, and a nice white tiled backsplash…

Here’s the zucchini:

It’s really good! Try it, lovelies.

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