zucchini & squash noodles

Great and  sunny weather but a lazy body. The aftermath of 6 consecutive days of hyperactivity sets in. Sluggishly dragging my feet to the kitchen, I decide against any time consuming lunch that requires more than the dish washer can handle. Rummaging through the fridge, I find my store bought pre-packed zucchini and squash noddles. I know I am paying a premium for the plastic but hey, an extra $2 for less cleaning. I am environmentally friendly but not today. 
Whoohoooo!!! My lazy day gets even more lazy. Sweet!


Good thing is I have experimented on and perfected this dish over time according to my taste. Feel free to try out different versions.

Ingredients
zucchini and squash noodle (you do not have to use both. I just like the vibrant colors as it increases my serotonin level)
Olive oil
Marinara sauce 
Onions
Protein of choice
Plantains (it is never a lazy day for fried plantains)

Method
Without adding water, cook the zucchini and squash noodles till it is almost dehydrated. (If you skip this step, your overall product will be a very watery soup).
Add desired quantity of marinara sauce, onions, spices and a drizzle of olive oil.
Simmer till it starts to bubble.
Throw in thawed scallops and allow to cook while simmering.
It goes with any veggie side dish but not salad.
#yuck

 

 
 with some plantains with plantains and extra marinara sauce.
It all depends on the taste buds.

Less than 5 minutes clean up time. Yaayyyy.
This is about 300 calories. I might as well skip the cardio.
#back to bed

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