Garlic Lemon Zucchini Noodles

Since I got back from my trip, I’ve really been focusing on getting back into shape. I exercise everyday, and try to eat healthy foods. That’s why I haven’t posted my usual cookie and cupcake recipes! But I promise they’ll be back soon ;)

Garlic Lemon Zucchini Noodles from Square Root of Pie

This recipe is really great especially since it’s been so hot here in LA. It may technically be fall already, but it’s still 95 degrees outside! This dish is completely raw, so no sweating over the stove.

Garlic Lemon Zucchini Noodles from Square Root of Pie

I eat this as a meal, but if you want something a little heartier it would still make a great side dish, or even a healthy afternoon snack.

Garlic Lemon Zucchini Noodles from Square Root of Pie

Garlic Lemon Zucchini Noodles
Vegan, gluten free. Serves 1 as a meal or 2 as a side dish.

Ingredients
1 medium zucchini
handful (6-7) cherry tomatoes, halved
4-5 leaves fresh basil, chopped
1 clove garlic, minced
juice of 1/2 lemon
1 Tbsp olive oil
splash balsamic vinegar
salt and pepper to taste

Instructions
1.
Make zucchini noodles using a julienne peeler. Put in a medium mixing bowl with tomatoes and basil, and set aside.
2. Combine all remaining ingredients in a small bowl to make a vinaigrette.
3. Toss noodles with vinaigrette until completely coated. Enjoy!

Garlic Lemon Zucchini Noodles from Square Root of Pie

Overly Enthusiastic

This weekend was Spring Carnival at my school, aka the only time CMU resembles any sort of normal university. People are crazy and silly and go go go go for three days straight. It just makes me wonder… how would I have possibly survived if I went to a real school? By the end of Carnival I was just sleepy. What if it were like this every weekend? I would die. Or have no friends. Or both.

My favorite part of Carnival is Holi, which is basically an excuse to eat delicious Indian food and get really dirty. It’s especially fun when it’s raining out, because you get super muddy too. I really want to know what the color powder is made of – it actually dyed my blonde hair pink! I don’t know how long it will last, but it looks pretty cool considering it was accidental.

I had a zucchini left over from when I failed making zucchini bread a little while ago (don’t ask, it was a huge disaster) so for lunch a couple days ago I decided to make pizza. Since I’ve been cooking more and more, I’ve been getting more comfortable with randomly throwing things in a bowl rather than actually measuring them. It’s great for my cooking skills but bad for my recipe posts. I’m gonna put estimates but check out the original recipe if you really want to know the actual measurements.

Zucchini Boat Pizza
Serves one. Original recipe here.

Ingredients
1 medium zucchini
1 Tbsp bread crumbs
1 Tbsp parmesan cheese
dash dried oregano
3 leaves fresh basil, chopped
2 Tbsp marinara sauce
shredded cheese
toppings (mushrooms, olives, bell peppers, etc)

Instructions
1.
 Preheat the oven to 425 F.
2. Wash the zucchini and slice lengthwise. With a spoon, scoop out the innards, chop them further, and put into a small mixing bowl. Put the zucchini shells on a foiled baking sheet.
3. Add bread crumbs, parmesan, oregano, basil, and marinara to the mixing bowl with the zucchini and stir well. Refill the zucchini shells with the mixture.
4. Top with shredded cheese and any toppings (I didn’t use any).
5. Bake for 20 min (mine took 15 in the toaster oven).

Embarrassing: I got way too excited to eat this/make people jealous that I only took an Instagram photo with my phone and completely forgot to use my foodtography camera. So that’s what you get.

Zucchini Bread

I really bake too much. I think I could definitely benefit from actually cooking, not just baking. That’s something I need to work on.

I had some zucchini in my fridge that really needed to be eaten, so I decided on bread. I absolutely LOVE zucchini bread, and I’ve never baked any type of bread before. I also wanted something I could take in to work and be that intern.

The original recipe can be found here.

Ingredients:
2 eggs
1/4 C oil (I used grapeseed but olive or canola would be fine)
1/4 C applesauce, preferably unsweetened
1 C brown sugar
2 large zucchini (about 2 1/2 cups grated)
~1 Tbsp vanilla extract
1 1/4 self rising flour (I used regular flour plus 2 tsp baking powder instead)
1/4 C flax meal
2 tsp cinnamon
1/2 tsp nutmeg
1 tsp salt
1/2 C chopped walnuts

Special Tools:
8×4” loaf pan

Instructions:
1.
 Preheat your oven to 350 F.
2. Lightly spray and flour your loaf pan (or line it with wax paper, which is probably the smarter thing to do, but I didn’t have any).
3. Grate your zucchini… It’s a good arm workout, I promise. My kitchen came with this handy grater that collected everything into a little drawer, but you can always just grate it into a measuring cup.

4. Whisk eggs in a medium bowl. One at a time, mix in the oil, applesauce, sugar, vanilla, and zucchini.

5. In larger bowl, combine the flour, flax, cinnamon, nutmeg, salt, and nuts.

6. Stir the egg mixture into the flour mixture to combine. It will be very wet! Don’t worry.
7. Pour batter into your loaf pan and bake for 50-60 min, or until a skewer comes out clean.

This came out so great. Super moist and just the right amount of sweetness.

I think my fellow interns liked it too!