Ugh, diets. They are the worst. I’ve been trying to lose weight for a few weeks, with an end date of July 4th weekend. I thought it would be more manageable to lose weight within a set period of time instead of having the whole no-end-in-sight experience of semi-depravation.
Anyway, this recipe was devised as a “lighter” recipe, though I do realize it has brie in it. Fat keeps you full and healthy though, right? While the jury may be out on whether this is healthy or not, it is certainly delicious and certainly easy. And with summer creeping up slowly, I’m appreciative of a recipe that doesn’t require an oven or a stovetop, but at the same time doesn’t read as a salad.
Zucchini Pasta with Brie, Tomato and Basil
(I guess the title kind of gives it away, eh?)
4 medium zucchinis
2 medium tomatoes, seeded and chopped
2/3 cup cubed brie
1/2 cup chopped basil
2 cloves garlic, minced
1/4 cup olive oil
Juice of half a lemon
Salt & pepper, to taste
Use a vegetable peeler to create flat zucchini noodles. Combine all ingredients and allow to sit for about 30 minutes at room temperature. Enjoy!
