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I’ve been trying to eat more veggies lately, but not just any veggies, non-starchy veggies.  You see, not all vegetables are created equal.  Yes, they’re all good for you, and all are rich in vitamins, nutrients, and fiber.  But the difference lies in starchy vs. non-starchy vegetables, and starchy vegetables are higher in carbs and calories.  That’s your corn, peas, parsnips, potatoes, and yams.  Some non-starchy veggies are asparagus, broccoli, Brussels sprouts, cucumber, spinach, and zucchini.  If I can cut out any extra carbs and calories, I’m in, which means I’ve been spiralizing a lot of green zucchini.  It’s such an excellent way to eat zucchini because the texture is really fun.  I use my KitchenAid stand mixer spiralizer attachment, and it makes these spirals in a matter of minutes.  You can also find cheaper handheld and hand crank spiralizers on Amazon that get outstanding reviews for $10-30.  Or, if you’d rather someone else do the work, most grocery stores sell zucchini noodles already prepackage and spiralized. 

My biggest pet peeve is they have to be crisp and not mushy, and these turn out perfectly every time. The trick is turning the heat up to medium-high after you sauté the garlic.  Then stir them regularly, tasting them as you go.  As soon as they’re done but still crisp, about 3 minutes, remove them from the heat, and serve immediately.  The bouillon adds a nice depth in flavor, and I can never resist going back for seconds.