Zucchini and Swiss Chard Garlic Noodles

1 box of short noodles of choice

2 zucchini

1 bundle swiss chard

3 cloves garlic or 5 garlic scapes minced

1 Tablespoon olive oil

1/8 teaspoon crushed red pepper

Cook pasta according to the instructions on the box. Drain and rinse the pasta with tap water.
In a large skillet, heat the olive oil and add in the minced garlic and red pepper flakes. Cut the chard into ribbons and stems into bite size pieces. Cut the zucchini into quartered pennies. Toss in the chard stems and zucchini. After 5 minutes, add in the chard leaves, cook for less than a minute. Combine noodles and veggies in a bowl and add salt to taste.

Helpful tips! Swiss chard loses its color in the leaves when over cooked, so only cook it briefly. You can add some fresh herbs for extra pizzazz, like basil, parsley, and oregano. Top with Parmesan or protein of choice.


Zucchini Bread

1 cup white sugar

1 cup brown sugar

3 eggs

1 cup vegetable oil

3 teaspoons vanilla extract

1/2 cup all-purpose flour

1/2 cup whole wheat flour

1 tsp. nutmeg

3 teaspoons ground cinnamon

1 teaspoon baking powder

1 teaspoon salt

1 teaspoon baking soda

2 cups grated zucchini (feel free to use another half cup)

1 cup chopped walnuts

Preheat oven to 325 degrees Fahrenheit. Grease two 8 X 4 inch pans. Mix the dry ingredients in a bowl: flour, salt, baking powder, baking soda, nutmeg and cinnamon. In another large bowl beat eggs, oil, vanilla and sugar together. Mix in the dry ingredients to the wet and mix well. Stir in grated zuccchini and walnuts until well combined. Pour batter into pans and bake for 40-60 minutes or until the center comes clean with a toothpick. Cool for 20 minutes.

Helpful tip! If you want a healthier version you can leave out the white sugar and it still works!