I’m not someone most would consider a healthy eater. At the last restaurant where I worked, I was known as The Person Who Ate the Most, Male or Female. Among family I’m known for going for second helpings, while amongst friends I am known as the person who bakes when she’s sad, bakes when she’s happy, and bakes when she’s supposed to be writing her thesis.
Enter these zucchini and vegetable “noodles.” Pinterest tells me that this is a “thing,” especially for people on low-carb diets or trying to eat healthier. Personally it never appealed to me until I tried making zucchini “spaghetti” once years ago. It involved cutting long julienned strips of zucchini, which were salted and drained to reduce their water for a more crisp texture. I covered it in 101 Cookbooks’ zesty 5-minute tomato sauce and it was great for a hot day. I’m lazy though and don’t own a mandoline, so I haven’t made it since. Also real-deal spaghetti is so delicious, I could never give it up.