I can’t even tell you guys how many times I’ve made this pretty little number for quick lunches, easy dinner side dishes, or even snacks. If you haven’t jumped on the zucchini noodle bandwagon (it took me a while too – no judgement), it’s about time you took the plunge.
You know how a lot of people rave about spaghetti squash and say crazy things like, “OH, it tastes JUST like spaghetti! I didn’t even notice a difference?!” Well, first of all they’re lying…spaghetti squash tastes nothing like spaghetti. It doesn’t even have a similar texture. Lest we get confused and think I’m hating on spaghetti squash, please know that I love the stuff and eat it all the time. But it’s not like spaghetti.
I won’t lie to you and say that zucchini noodles taste just like that heavenly carb-y pasta either, but the texture gets pretty darn close which I love. Zucchini makes such a great blank canvas, too, meaning you can make a ton of zucchini noodles and top them with just about any sauce you like and you’ll feel just as satisfied as you would eating regular spaghetti. Trust me…this is coming from a pasta-loving gal who would eat a pound of the stuff in a sitting if you let me!
Back to these bowls though: they’re amazing. Perfect for summer with all this crazy awesome produce we can grow/buy, and comes together in minutes. I like to just barely saute my zucchini to cook them a little bit, but as soon as it starts to slightly wilt I take it off the heat. Probably the easiest thing you’ll make all summer!
Want the recipe? Head on over to Taste Arkansas to check it out!