My husband’s college roommate came into town Sunday afternoon, and by time I got back from babysitting and girl time at 6pm, I realized I probably should make them dinner while they were catching up and lost in the world of business endeavors. Of course I wanted to make something a little fancier than normal because we had a guest, but also something filling and healthy that I would want to eat too. Cooking for two grown men has to be hardy enough!
My first thought was the organic zucchini squash I picked up over the weekend (thank goodness I just went grocery shopping!!) and was determined to finally use a wedding gift. Thanks also to the person that got us the viral veggie cutter! I went out on a limb trying it for the first time with a guest, but I was VERY surprised at how easy it was.
1. I just twisted the zucchini into a skillet with olive oil on medium heat and added some minced garlic seasoning. I used 4 smaller sized zucchini, which was the perfect amount for 3 people, as the noodles shrink a little when cooked. I flipped it and pushed it around off and on for about 10 minutes. After draining it, I just added some pasta sauce and served it like a pasta side!
2. The chicken tender pieces were prepared with some drizzled olive oil, small slices of mozzarella cheese on each piece, with fresh basil and sliced tomatoes. I’ve never tried that on chicken, but I love it as an appetizer at fancy restaurants and figured it’d be fun for something different! Baked at 375* for 18 minutes.
3. I had some frozen organic broccoli florets steaming for 8 minutes while the chicken was cooking. On a normal basis, we just have plain vegetables as a side. BUT again, attempting to be a little more special, I drained the broccoli, put it in a nice serving bowl and added a couple scoops of pesto basil and mixed it up. It was the perfect flavor to compliment the taste mozzarella from the chicken! For anyone looking for an easy seasoning, you CAN’T GO WRONG with Pesto Basil on everything. YUM.
Below is my little serving with the pasta sauce on the zucchini, and chicken on top of the broccoli… A LOT OF green, but super healthy!
Reviews from the guys was that they loved the veggie noodles and I should make them more often! For those trying to sneak more vegetables into meals, turning them into a “pasta” is a delicious, quick way to do it. Zucchini is a very low calorie vegetable, rich in fiber, Vitamin C, antioxidants, and Potassium. Broccoli also has a strong detoxification affect, high in Vitamin D/C, and Folic Acid. Consider this a SUPERFOOD meal 🙂
Bonus: we even have some chicken and broccoli left over for lunch! Y’all know I like to keep chicken in bulk!