by Shumaila


Happy Republic Day to all Indians!

Its Day Two of Denver and I got myself to go to the gym! Last night, we had Indian food at this place called India Tavern. V and I both enjoyed the food- it was really good and the host was a very sweet and friendly guy. We both ended up overeating, so gym today was definitely in line! I also tried eating healthier (as much as I could)- fruits and bagel with light cream cheese (yes, yes – “light” cream cheese- I really do need to lose weight!). (FYI dinner still awaits so I shouldn’t be jumping my gun.)

And, if you think I am bad with my weight issues, V is paranoid. He found a teeny weeny bit of paunch- and he has been freaking out since then- standing in front of the mirror, frowning at his almost negligible waist! And then, today on being asked what did he have for lunch, prompt came his response – a salad! Like, he could dream of eating anything else! (and here I am rejoicing for choosing “light” cream cheese instead of “regular”) Oh, the shame he brings to the Punjabi in me 😉 (Punjabi people in India are known for eating a lot- and eating food full of butter and cream!)

So to keep the spirit of being healthy (or well, trying to be), I decided to post the low-carb zucchini pasta recipe I tried a few days back. I remember hearing/reading (memory fails me here) about this pasta a long time back. The idea stuck on my mind for some time, and the other day when I passed the zucchinis at the supermarket I thought I’ll give it a try. Luckily, I found a similar recipe online too. (Click here for the link).

The recipe is quick and easy to make. It would have been quicker had I a mandolin, but since I did not, cutting the zucchini into long strands did take some time. Loved the flavors, and more so because it is so healthy!



Adapted from here


  • 3 zucchini
  • 6 cloves, mashed
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1 tsp italian seasoning
  • 1/2 tsp basil
  • 1/2 tsp oregano
  • 1 tsp kosher salt
  • Black pepper, as per taste
  • Grated parmesan cheese, optional


  1. Cut the zucchini lengthwise into fettuccine like strands.
  2. Heat oil and butter in a skillet. Add the smashed cloves of garlic and sauté.
  3. Add the zucchini strands and mix.
  4. Add the seasoning, basil, oregano, salt, pepper and mix well.
  5. Add 2 tbsp water, if required and cook zucchini till it is tender. (I did not need to add water, since the zucchini cooked in its own water.)
  6. Top with grated parmesan cheese and serve.