I’ve tried two versions of the zucchini and potatoes in peanut sauce because once again I had to improvise and wasn’t sure which I’d like best. One version consists of steamed zucchini spaghetti and steamed potatoes tossed in peanut sauce. This was not my favorite, but the second version, the “sautéed zucchinis with oven roasted potatoes” was definitely a winner. The latter absolutely married each other and just melted in the mouth. It tasted as if cheese was added, due to the creamy texture of the peanut sauce and the slight hit of ginger.
As for the veggie pack, it was rather simple. I simply sliced my zucchinis length-wise, seasoned with salt and pepper just like the fish and place the fish between two sliced zucchini strips. After that wrapped it in parchment paper and in the oven. I used a fresh fillet white fish which my husband caught on our fishing trip. Stay tuned to watch our fishing trip adventures which will follow after the diet segment theme.
Link to book: