As you know, I’m a fan of all food but healthy food. I’m of an opinion its very easy to feed yourself very healthy without having to deprive yourself from much; it’s just down to a little bit of imagination & creativity.

I also try to think of/find alternatives to regular classic dishes, and put my Mediterranean upbringing touch to it. We all adore pasta, right? But admit it, do you like pasta about pasta, or you like the stuff that goes ON the pasta?

I don’t know about you, but I like the stuff! Olives, cherry tomatoes, mushrooms, clams, shrimp, parmesan; the options are endless! So what better to do than to make yourself a healthy alternative to pasta and enjoy all the toppings, without having a guilty conscious?

I’m loving this idea of Zucchini Pasta, and the simplicity (time save!) required to make it.

  • Slice the Zucchini with a slicer or a peeler used to peel the potato. With peeler you can’t choose the size of each peel, so use it only of you want your slices to be extra thin. With the slicer you can adjust the width of each peel.
  • Boil the water, and some Pink Hawaiian Salt, add the zucchini peels. Cook for 2 minutes, drain. Season with salt & pepper, garnish with parsley and add sliced parmesan cheese!

My other favorite choices for seasoning the zucchini: Sautéed Shrimp –

  • Add the shrimp to the pan and cook them, stirring as needed, until they are cooked throughout and pink on all sides, about 3 minutes. Season the shrimp with salt and pepper and then transfer them to a bowl, leaving the liquid in the pan.
  • Add the white wine and lemon juice to the pan. Add the zucchini noodles and cook, stirring occasionally, for few minutes. Return the shrimp to the pan and toss to combine. Season with salt and pepper!