I have to say I’m getting pretty low on some favorite foods. I had originally thought I could make it three weeks without going to the store, but it’s looking like I’ll make it through the weekend before I’ll have to get some fresh fruit and yogurt.
This doesn’t mean I’m giving up, just getting few fresh items.
It’s surprising how quickly we have used up our fresh fruit and bread. Vegetables haven’t been a problem with the vegetable garden producing lettuce, peas, carrots and herbs. My neighbor shared his zucchini with us, so when I saw this easy zucchini recipe on Foodbuzz posted by playfulnoshings, I had to give it a try.
Fresh from the garden zucchini and fresh basil, I couldn’t miss with this recipe. I loved the look of this dish. The long zucchini noodles and the bright green basil were too good to resist!
- 2 medium zucchini, peeled thengthwise
- ¼ cup walnuts
- ¼ cup parmesan cheese
- ¼ cup olive oil
- Peel zucchini skin and remove. Then peel zucchini lengthwise in strips to make noodles.
- Place remaining ingredients in food processor to make pesto.
- Toss ingredients together and season with salt and pepper to taste.
Amount Per Serving
Total Fat: 18.77g
Total Carbs: 4.23g
Dietary Fiber: 1.61g
Old Weight Watchers Points 5
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