Bean & Cheese Zucchini Rolls {a.k.a. Zucchitos}

A few things:

1. I just returned from a weekend in Orlando for the Food & Wine Conference and oh. em. geeee.  So much good food, information and amusement. {Enough to elicit expressions suitable for a teenage girl, clearly.} I want to tell you all about it but, let's be real, I still haven't shared the recap from my trip to Philly 2 months ago. So, yeah.

2. I didn't think this could ever, ever happen because I'm a bit of a margarita snob, but I'm totally digging these Sandra Lee Cocktail Time ready-made margs. I know. They were sent to me to try out and I was all, "Yeah, this is gonna taste like lime-flavored Pinesol", and then I completely had to eat -- er, drink? -- my words because it was truly tasty. I should have known to trust good ol' "Aunt Sandy", homegirl knows her boozy drinks. They reminded me of back in the day when I used to frequent OTB for happy hour margaritas. Except now I'm old and instead of starting the night with margaritas, a few sips and I'm ready for bed.

3. These Bean & Cheese Zucchini Rolls look horrendous. Let's just be clear about that. There is no angle or light that could make these look pretty, and quite frankly, I couldn't care less because I just wanted to stuff them in my face. This isn't Glamour Shots, this is dinner.

Here I am, trying to channel darling Faith from An Edible Mosaic and savvy Julius from Droolius who gave a fantastic presentation on how to photograph difficult food during FWCon and all I can think is, "Good grief, these look pretty gross."

Pay no mind to this disturbing fact, my friends. Because what you've got here is a better-for-you version of a bean & cheese burrito. A "Zucchito", if you will. They taste like a heavenly little Mexican-inspired pinwheel of dinnertime love. And best of all, they only require 4 ingredients.

A smear of refried beans and a sprinkle of cheese is all it takes to turn zucchini into a vegetable fiesta. For a bit of a zesty kick, these rolls are nestled into a pool of your favorite salsa verde {enchilada sauce would do the trick, too} and baked until tender. Serve with a side of rice and you've got yourself a meal.

They may not be a work of art, but their looks are nothing a few margaritas won't beautify. ;)

Bean & Cheese Zucchini Rolls {a.k.a. Zucchitos}
Makes approximately 12 rolls

1/2 cup salsa verde {I like Trader Joe's brand}
2 large zucchini, cut lengthwise into thin strips *
1 can refried beans {I buy the vegetarian kind because they don't contain lard}
3/4 cups shredded cheddar or Mexican blend cheese
{Optional} Sour cream or plain Greek yogurt

1. Preheat oven to 400 degrees. Pour salsa verde into the bottom of an 8x8 inch baking dish and spread with a spoon. Set aside.

2. Line a baking sheet with foil {so you can just toss the mess when you're done}, and place zucchini strips on sheet. Spread about 2 tablespoons of refried beans onto each strip, stopping a half inch or so shy of the end.

3. Sprinkle each with about a tablespoon {or more, if you'd like} shredded cheese. Carefully roll the strips into a pinwheel until you get to the bare end -- leaving that spot without refried beans will make for "cleaner" rolls. Secure with a toothpick, if needed.

4. Place the rolls in the baking dish** as close to each other as possible to help make sure they stay rolled up, nestling them down into the salsa verde.

5. Bake for about 20-25 minutes until the zucchini is tender and the cheese is melted.

Remove from oven and allow to cool slightly before serving {to avoid all the filling falling out}. If desired, dollop a little sour cream {I use nonfat plain Greek yogurt instead} on top. Serve with Mexican rice, or as seen here, with chipotle-infused rice.

* It really helps to get the zucchini pieces as thin as possible so they don't snap when you roll them. If you're not in a rush, baking the strips for a few minutes to soften them first will also help make them more pliable. Even if they break, they'll still be good... just uglier than they already are.

**I placed mine with the open side facing up, but placing them with the open sides lying horizontally may help them take a better shape.

#BrunchWeek: Bacon, Cheddar, Zucchini Quiche

I am in a constant battle of one-upping myself in the kitchen. It's hard not to be when you've made a whole lot of the classics and you follow other bloggers who somehow magically come up with what seem like flavor combos and recipes that have never been done before.

So, of course, when it comes to a project like #BrunchWeek, my mind immediately starts racing at the prospect of a chance to create new, mind-blowing recipes. The planning for this week was no different.

But you know what? Something made me stop right in my tracks in the midst of my idea collecting and recipe concocting and get a grip. Because I realized that I knew exactly how to throw myself for a loop {and hopefully knock your socks off in the process}: Go back to basics.

That's right. Nothing fancy. Nothing crazy or extravagant. Just a simple, elegant quiche. 

I get so caught up in my love of food and flavors that I sometimes forget how fabulous "plain" can be. Case in point: Good vanilla ice cream. Chocolate chip cookies. Mac & cheese. Tell me you would turn up your nose at any of these. That's what I thought.

Quiche has gained its rightful spot on many a brunch menu because of its ease of preparation and crowd-pleasing abilities. I mean, it's basically savory pie for breakfast. You can toss in whatever the heck you want and it almost always turns out great. It complements other brunch options because it isn't too overpowering or underwhelming. It's the Miss Congeniality of the brunch world.

In this case, flaky, buttery crust nestles a rich, creamy egg custard. The addition of cheddar, bacon and Baloian Farms zucchini {you know, to balance out all the butter and cheese}, give it all the interest it needs to stand out in the brunch buffet.

I really can't think of anything easier than quiche that turns out as good. Need to save time? "Cheat" with a store bought pie crust. They often come in a 2 pack, so you'll have one to freeze for the next time you decide to impress your guests. Bonus: Quiche is fantastic for making ahead, and even freezing and reheating.

So, stop pulling your hair out trying to reinvent the wheel. Make this quiche and remind yourself why it's been a long-time favorite for a reason.

Check out the rest of the mouthwatering recipes from our #BrunchWeek bloggers:

Brunch Beverages:

• Raspberry-Mango Batido from Foxes Love Lemons
• Blackberry Mimosas from Quarter Life (Crisis) Cuisine

Brunch Egg Dishes:

• Spinach Bell Pepper Frittata from That Skinny Chick Can Bake
• Corn Souffle from Hungry Couple
• Croque Madame Muffins from Cooking in Stilettos
• Fajita Vegetable Quesadillas with Eggs and Avocado Hollandaise from Sarcastic Cooking
• Bacon, Cheddar, Zucchini Quiche from The Kitchen Prep
• Tortilla Espanola from Savvy Eats

Brunch Breads and Grains:

• Blueberry Cornmeal Waffles from The Girl in the Little Red Kitchen
• Busy Bee's Granola from Culinary Adventures with Camilla
• Chocolate Dipped Banana Hazelnut Pancake Kebabs from Food Faith Fitness
• Springtime Sweet Rolls from Eat Your Heart Out
• 10 Minute English Muffin Cream Cheese Danish from Neighborfood
• Lemon Poppyseed Scones from Real Housemoms
• Apple Croissants from Hip Foodie Mom
• Fig and Oatmeal Breakfast Bar from My Catholic Kitchen
• Banana Chocolate Chip Muffins from Jen's Favorite Cookies

Brunch Fruits, Vegetables, Sides: 

• Roasted Beet Salad with Pistachios and Blue Cheese from Healthy. Delicious.
• Caramelized Onion, Apple and Gruyere Bites from Take a Bite out of Boca
• Savory Truffles from Jane's Adventures in Dinner

Brunch Desserts: 

• Orange Marmalade Pound Cake from Love and Confections
• Hazelnut-Blackberry Cottage Pudding from The Vintage Cook
• Surprise Inside Orange Pound Cake from Chelsea's Messy Apron
• Strawberry Hazelnut Crumble with Coconut Whipped Cream from The Little Ferraro Kitchen
• Corn Fritter Shortcakes with Maple Whipped Cream from The Spiffy Cookie
• 
  

Don't forget to enter to win one of many fun prizes from our sponsors!
a Rafflecopter giveaway

Disclosure: No compensation was given for this post. However, Baloian Farms did provide me with free samples of their squash and zucchini. As always, the opinions here are all my own!

Bacon, Cheddar, Zucchini Quiche
Adapted from About.com

1 deep dish pie shell, store bought or your favorite recipe
4 eggs, lightly beaten
1 1/2 cups half & half
1/4 teaspoon thyme
1/4 teaspoon salt
1/4 teaspoon white pepper
1 cup sharp cheddar {or your favorite} cheese, shredded
1 cup zucchini, grated, plus extra for garnish cut into thin rounds*
6-8 strips of bacon, cooked until crisp and crumbled

1. Place the crust on a baking sheet.** Follow pie crust directions and bake until lightly golden. {400 degree oven for about 6-9 minutes} Remove from oven and turn heat down to 375 degrees.

2. In a large bowl, whisk together eggs, half & half, thyme, salt and pepper. Add most of the cheese {I like to save a small amount for sprinkling on top}, and zucchini except for the rounds for garnish.

3. Stir in most of the cooked, crumbled bacon, saving a bit for the top.

4. Pour the mixture into the baked pie shell. Arrange zucchini slices on top, if desired, and sprinkle with remaining cheese and bacon.

5. Bake for about 30-40 minutes or until the center is set and the top is lightly golden.

Allow to cool for about 20 minutes before slicing.

*In order to ensure that your filling doesn't get runny, it's best to wring out your zucchini to remove as much water as possible. Another method is to place the grated zucchini in a colander over a large bowl and sprinkle lightly with salt. Wait for some of the moisture to be pulled out {about an hour or two} before placing in a clean kitchen towel or cheese cloth and wringing out.

** Placing the pie shell on a baking sheet makes it much easier to move once it is filled with the egg mixture & prevents any spills in the oven.

Brown Butter Zucchini Cornbread

Ahem, not to brag or anything, but I've managed to get THREE posts out this week. Why, yes, I am patting myself on the back. ;)

Where the last few weeks felt like a complete waste of perfectly good time, this week has felt uber-productive. Isn't that a nice feeling? Not only have I been able to wrap up a bunch of loose ends I've had nagging at my task list, but I've also been able to help a friend who is getting married in just a few short weeks as she crosses some things off her "To Do Before I Do" list.

Being a part of wedding planning madness {several times over the past year} has made me think about how awesome it is when two people who are right for each other come together. In my friend's case, she and her fiance balance one another in lots of ways: She is high speed/high voltage, energetic, scattered and passionate; he is deliberate, calming, organized and logical. Watching them do things together can be somewhat of a comedy show, but only because it's sort of magical how she makes up for where he lacks and vice versa.

I find the same in my own relationship with my husband. When I'm up in arms and all in a tizzy, he talks me back down to reality and calms my irrational fears. When his head is in the clouds and he's having a hard time putting dreams into action, I help him think realistically. I keep us organized, and he keeps me from labeling everything in the house and living in an OCD wonderland. It takes a little bit of him and a little bit of me keep things balanced in our household. We're a good team, as are the newlyweds-to-be.

Some things just work well together. Like this:

Know what it is?

No, you don't. You probably think you know what it is. "It's cornbread!" "It's zucchini bread!" ...

It's both!

It's Zucchini Cornbread. The result of a harmonious union of two common favorites, with the added flavor of brown butter.

What's brown butter, you ask? Well, it's butter that's cooked until it's brown. {Um, you asked.} Why is that special? Because when you cook butter until its brown, it gets this interesting, nutty smell and flavor that makes things taste even better than when you're using regular butter... if you can believe it.

I love regular ol' cornbread, but there have been times when certain recipes have left something to be desired because they're too dry or crumbly. But guess what? When you add in shredded zucchini, the moisture from the veggie refuses to allow anything but incredibly perfect bread to happen. Add in that amped up flavor from brown butter, and you've got yourself a pretty above average loaf of yumminess.

Basically, it's a marriage made in heaven. And who can't appreciate one of those?

Brown Butter Zucchini Cornbread
Barely adapted from Epicurious

1/2 cup {1 stick} unsalted butter
1 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon fine sea salt
3/4 cup cornmeal, medium-grind
2 large eggs
1/2 cup buttermilk
1 large zucchini, coarsely grated

1. Preheat the oven to 350. Prepare a 9x5x3 inch loaf pan by spraying with cooking spray or coating in butter. Set aside.

2. In a medium saucepan, melt butter over medium-high heat. Once melted completely, reduce the heat slightly and allow to simmer until it becomes a golden-brown color and smells nutty and fragrant. Set aside and allow to cool slightly.

3. Meanwhile, in a large bowl, combine the all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, salt and cornmeal until uniformly mixed.

4. To the cooled butter, add the buttermilk and eggs and whisk together until well combined. {I just did this right in the saucepan as not to have to dirty another bowl.} Mix in the shredded zucchini.

5. Add the wet ingredients to the dry ingredients and fold together until there are no more dry spots, but try not to overmix. The batter is going to be very thick; it should be.

6. Scoop the batter into the prepared loaf pan and spread it as evenly as possible. Bake for about 55 minutes to 1 hour or until a skewer inserted in the center comes out mostly clean. {It's a moist bread so it may have some sticky crumbs, just make sure that it's not uncooked batter and you should be fine.}

Remove from oven and cool in the pan for about 15 minutes before removing and slicing.

Curried Brown Rice with Zucchini

Busy people still need to eat. 

Preferably real food, not the stuff that comes out of a bag, box, can or cellophane-covered plastic tray.

Today, I'm guest posting over on my friend Alyson's blog, The Average Girl's Guide and sharing this easy, nutritious {and non-boring!} recipe for busy gals {and guys!} who want to spice up your average meal! 

While you're over there, make sure to check out everything Alyson likes to "dish" about... from fashion to family life. {My favorite: Her "Vent Sesh" series... I find myself emphatically nodding at the computer screen while I read them!}

Tell me... do you have an easy dish that adds zest to the weekdays? 

Coming Clean: {Raw} Baby Dragon Bowl with Five-Spice Dressing

The steamy South Florida summer has me craving lots and lots of cold, crisp, raw veggies.

Perhaps it's the body's natural way of cooling down and re-hydrating after spending time outdoors. {It's a sauna out there.} Or maybe it's the thought of spending time on the beach in minimal clothing. That's enough to motivate me to eat my veggies, for sure.

A few weeks ago I discovered broccoli slaw at a friend's get together. {Probably the healthiest thing I've ever eaten at a party!} It totally hit the spot. I may have eaten most of it while everyone else was munching on potato chips. They had no idea what they were missing.

Since then, I've been buying broccoli slaw and crunching away happily for a healthy lunch or refreshing snack. It's strangely addictive!

I've never given much thought to the whole raw foods lifestyle. Quite frankly, I don't know how long I could go without roasting some veggies {have you noticed that almost every veggie tastes good roasted?}! But I'm never opposed to trying out new recipes, especially when they're delicious, healthy, and add an extra dish to your cooking repertoire.

I recently met with Aime Dunstan, event planner extraordinaire and owner of It! Weddings & Events to talk about a really fun collaboration that's coming up this Fall. {!!} While I was at her adorable headquarters, she let me flip through the pages of one of her recent projects.

Palm Beach Entertaining: Creating Occasions to Remember is an exclusive sneak peek into the homes of some of Palm Beach's most adept hosts and hostesses. From cozy lakeside gatherings to full-blown lavish affairs, this book reveals that entertaining with style doesn't always have to be overwhelming or over the top. {Although, let's face it, it helps to have a jaw-dropping island residence as the backdrop!}

One of the best parts of the book is that each host shares some recipes and menus that you can easily recreate for your very own "Palm Beach Perfect" soirée! The other bonus: Net proceeds of the book go to the Children's Home Society, benefiting children and families through adoption, early childhood development programs, and family support services. {What's not to love about that?!}

As I browsed all the gorgeously plated bites, this particular recipe for a "Baby Dragon Bowl with Five- Spice Dressing" caught my eye with its bold flavors and completely raw ingredients.

Zucchini is julienned into long "noodles" and combined with a variety of other veggies and exotic spices creating a light and refreshing dish. Can't you picture yourself eating this surrounded by pure island paradise?? {Or, you know, on the couch in your jammies?} ;)

{Psst... Aime may just be giving away a copy of this amazing book in the near future... say tuned for details!}

Whether you're looking to explore raw "cooking" or entertain like Palm Beach's fanciest, I highly recommend trying out this tasty recipe!

Baby Dragon Bowl with Five-Spice Dressing
Slightly adapted from Palm Beach Entertaining

Serves 4

3  cups zucchini, julienned
1  red bell pepper, chopped
½ cup chopped broccoli, chopped
½  cup baby {or regular} bok choy, chopped
¼  cup fresh cilantro leaves, chopped
Five-Spice Dressing {recipe follows}
½ cup  slivered or sliced almonds, divided
Optional: sesame seeds

1. In a large bowl, toss together the prepared zucchini, bell pepper, broccoli, boy choy, cilantro, and almonds.

2. Pour dressing over veggies and toss to coat all ingredients. Sprinkle remaining almonds and sesame seeds, if desired, over the top.

Five-Spice Dressing
Makes 1 cup

¼ cup wheat-free tamari
1 tablespoon coconut vinegar {available in specialty stores or here}
Scant ¼ teaspoon five-spice powder
1-2 teaspoons sesame oil
1 to 2 tablespoons raw almond butter
1 1/2 teaspoons fresh grated ginger root

1. In a small bowl, combine all ingredients and whisk together until well incorporated.

{Any unused dressing can be stored in the refrigerator up to 4 days.}

One Zucchini, Two Zucchini...

Scenario: You open your fridge and discover that you have an excess amount of zucchini on the verge of spoiling. In an effort to use it up, you:

A. Prepare a zucchini based meal for dinner.
B. Close the refrigerator and order take out.
C. Grate it, add a few cups of sugar, and make these:



We eat tons of zucchini and we can never get enough. Naturally, it wasn't long before I discovered that the veggie that I love to eat in savory dishes could easily be transformed into a sweet snack as well. {Sugar always finds a way in this house.}

I've made lots of versions of Zucchini Bread in the past, but I've got to tell you... this one is my favorite.

Normally, I barely consume any of the baked goods I make. These muffins are the exception. I have eaten almost every last one... all by myself.

They have been a fantastic accompaniment to my morning cup of coffee, the perfect afternoon snack before heading to work, and a great solution for my sweet craving after dinner. {Note: I limit one per day.}

The combination of chocolate and orange is SO scrumptious. And the little hint of cinnamon and nutmeg gives these just a tiny bit of warmth. Like I said, so good.

So, don't be afraid to buy a few extra pieces of zucchini next time you're at the grocery store. I promise you will find a way to use them all up.

Orange Scented Zucchini Chip Bread
adapted from Taste of Home: Complete Guide to Baking

3 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon baking powder
3 eggs
1/2 cup unsweetened applesauce
1/2 cup vegetable oil
1 tablespoon grated orange peel {from one large orange}
2 teaspoons vanilla extract
2 cups shredded zucchini
1 cup mini {or regular} semi-sweet chocolate chips

Preheat oven to 350 degrees. Grease two 9-in. x 5-in.loaf pans {alternately, you can turn these into muffins and alter cooking time accordingly}. In a large bowl, combine flour, sugar, baking soda, salt, nutmeg, cinnamon and baking powder.

In another bowl, beat the eggs, applesauce, oil, orange zest, and vanilla. Stir into dry ingredients until just moistened. {Do not overmix}. Fold in zucchini and chocolate.

Divide mixture evenly between greased loaf pans, or muffin tins. Bake for 55-60 minutes or until a toothpick inserted in center comes out clean. {Or 18-20 minutes for muffins. Just keep an eye on them.} Cool for 20 minutes before removing from loaf pans. {Or remove from muffin tins & place on cooling rack for muffins.}

Get on the Boat, The Zucchiiiiini Boat! :P

Please do not be deterred from trying the following recipe because of my ridiculous title. Sadly, this little tune popped into my head as I was preparing these, and I just couldn't resist. ;)

I heart zucchini. I like it plain, sauteed with just a little olive oil and a sprinkling of salt. I like it marinated & sliced into long slabs, grilled on an outdoor grill.  I like it as a pasta imposter. I even like it uncooked, diced small in a nice cold salad. It is really just good no matter how you cook it. So when this recipe from Real Simple showed up in my inbox today, I knew I'd give it a try and I knew it would be good.

These little boats are a yummy, healthy way to get some nutritious ingredients into a fun dish. You might even be able to trick little ones into taking a bite or two! We had these for lunch, but you could serve them as a side dish, snack, or appetizer.



If you don't have the ingredients it calls for {or don't care for some of the flavors, or have dietary restrictions...etc.} then swap them out for whatever you prefer. The "boats" can be filled with just about anything. I'm already picturing Zucchini Boat Pizzas.... :) Yum!

Quinoa Stuffed Zucchini Boats
adapted from Real Simple

You'll Need:

• 1/2 cup quinoa, rinsed
• 4 medium zucchini
• 1 15-ounce can cannellini beans, rinsed
• 1/2 cup to 1 cup grape or cherry tomatoes, quartered
• 1/4 cup slivered almonds
• 1 clove garlic, chopped
• 3/4 cup grated Parmesan (3 ounces)
• 4 tablespoons olive oil

Directions

1. Heat oven to 400° F. In a small saucepan, combine the quinoa and 1 cup water and bring to a boil. Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water is absorbed, 12 to 15 minutes.
2. Meanwhile, cut the zucchini in half lengthwise and scoop out the seeds to create "boats". Arrange in a large baking dish or on a foil covered sheet pan, cut-side up. {season lightly with salt, if you'd like}
3. Fluff the quinoa and fold in the beans, tomatoes, almonds, garlic, ½ cup of the Parmesan, and 3 tablespoons of the oil.
4. Spoon the mixture into the zucchini boats. Top with the remaining tablespoon of oil and ¼ cup Parmesan. Cover with foil and bake until the zucchini is tender, 25 to 30 minutes. Remove the foil and bake until golden, 8 to 10 minutes.

Just Another Meatless Monday

Last weekend when we went grocery shopping I noticed a theme in my husband's contributions to our shopping cart - veggies. Lots and lots of veggies. Brussels sprouts, zucchini, kale, stringbeans, corn, carrots and even a big package of wheatgrass. {Ok, maybe wheatgrass isn't a veggie... but it's a plant and it's green. Close enough.}

We are no strangers to veggies here. In fact, it's been noted by various Publix cashiers that we are very healthy eaters. :) But every once in a while Steve will turn it up a notch for a week or two, and I, by association, will be forced to go along for the ride. It does, however, take a little more thinking on my part to come up with creative meals despite all the restrictions. (i.e. No wheat, dairy, meat or anything else that is remotely delicious unhealthy.)

Luckily, I just so happened to receive a recipe from Real Simple with a tasty looking recipe for Pappardelle with Swiss Chard, Onion, and Goat Cheese. Too bad that 2 of the 4 main ingredients the recipe called for were part of the "food to avoid" list for this week...

But then, in a flash of pure genius {at least it felt pretty genius at the end of a looong day}, I knew exactly how to solve my dilemma: Zucchini "Pasta"! I had seen this done before in a few different recipes but hadn't ever tried it, so I pulled out my trusty Titan Peeler Julienne Tool and started peeling away.

I have to tell you, I was quite impressed with the results! It was a nice change to our normal Quinoa Pasta routine and Steve & I both liked the dish, which is always a plus since I sometimes struggle with forcing myself to eat certain veggies that I do not find enjoyable {unlike my husband, AKA "The Man Who Will Happily Eat Cardboard Flavored Food for Health Purposes}. ;)

I ended up making it without the goat cheese, set Steve's plate aside, then added a little goat cheese to mine for some extra zing & creaminess. Delish.

The best part about this type of recipe is that you could probably toss in any veggies, herbs, or additional ingredients you like and it would be just as good, maybe even better. Give it a try!

Zucchini "Pasta" with Kale, Onion, and Goat Cheese
Adapted from Real Simple.com


The goat cheese mountain is optional. ;)


You'll Need:

2 medium zucchini, julienned or cut into thin ribbons using a mandolin
1 small bunch of kale, stems removed (I used about 1 1/2 cups)
1/2 an onion (white or red)
4 ounces goat cheese
1-2 tbsp olive oil
Salt to taste

1. Heat oil in a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, until the onion is soft, 3 to 5 minutes. Add the kale, sprinkle mixture with salt and cook, tossing frequently, until tender, 5 to 7 minutes more or until kale begins to wilt a bit.

2. Add zucchini ribbons to skillet and cook, stirring occasionally until tender and "pasta"ish.

3. Add goat cheese to mixture and toss until cheese begins to melt and coats zucchini. If it is too thick, add a few tablespoons of water to help create a sauce.

Serve hot and enjoy!