Crazy Easy Zucchini Caprese
I moved to a new house last month. I got a new boyfriend last year. It’s high time the blog starts reflecting real life.
So, it’s gonna.
Cleaner. Quicker. Everything you really oughtta eat. Impossibly easy, no-nonsense nutrition sprinkled with secret secrets, storytelling, and real stuff.
Because, after 6 years of food blogging (or is that seven?) I’m like soooo over rainbow cakes and cupcakes and feeling fat. I’m soo over spending hours in the kitchen. I’m so over ingredient lists as long as a human femur. I mean, who actually writes a shopping list anymore? (Dear Organized Shopping List Writers, zip it. You put shame in my face.)
Seeing as how zucchini season is nigh upon us (which usually means it’s high upon us), I’ve whapped together this 3-ingredient 5-step recipe. You can serve it as a side, or eat it for dinner, or eat it chopstick style to get your kids to quit whining about green bits.
I’m not saying that’s what I do. But chopsticks work wonders, folks.
Also working wonders: kicking the pasta habit, switching to zoodles, and grilling in a bikini.
Eat good stuff. Have more fun. You deserve more of both.
Stupid Easy Zucchini Caprese
1 cup cherry tomatoes
1. Slice zucchini with a spiralizer or sharp ass knife.
2. Drizzle some olive oil in a hot skillet.
3. Flask cook them noodles.
4. Salt. Pepper. Tomatoes. Eat.
5. Add mozzarella balls if you're a balla