A Summer Recipe with a Fall Twist!

Can you believe we’re almost through with August?  Before you know it, the leaves will be changing color, the kids will be starting school again; heck, fall fashions are already out on display for the new fall season!  So, I thought I’d pay may own little tribute to this “in between” season by posting a delicious and healthy recipe by Suzanne Sommers from her cookbook, Suzanne Somers’ Eat, Cheat, and Melt the Fat Away.

I tell my clients to stay away from refined starches like pasta for optimum weight loss.  Not many people take this news well, but here’s proof that you don’t need to deprive yourself.  Simply replace spaghetti strands with zucchini – you can have your (zucchini) noodles and eat it too!

Zucchini Noodles

Serves 4


12 zucchini

2 tablespoons extra-virgin olive oil

salt and freshly ground black pepper


With a good potato peeler, create long noodles by starting at the top of the zucchini and “peeling” wide ribbons down the length of the zucchini.  Continue making ribbons as you turn the zucchini to get all the green part off first.  When the center portion becomes too thin, set it aside and start a new zucchini.  (Use the leftover centers in soups or salads.)

Heat a large skillet on medium high.  Add the olive oil and the zucchini noodles.  Saute the noodles for 2-3 minutes.  Season with salt and pepper.

Serving Suggestions

Zucchini noodles are a fabulous side dish for meat, fish, or poultry.  Toss them with my Basil Pesto.  And make sure to try the wonderful recipe with Pan-Fried Garlic Lemon Shrimp.  Or you can have them with Meat Sauce and Meatballs.  Anywhere you’d eat pasta, you can substitute zucchini noodles.


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