Zucchini fettucine and sick of the seesaw

I am not tired of summer squash but I am so tired of watching the same numbers on the bathroom scales: 201, 202, 204, 203, 201, over and over and over for a couple weeks now. I’ve thought about writing my next major goal — 199 — on my palm with a Sharpie like the Biggest Loser contestants, but then everyone will know what I weigh. Wait……

As my friend Jody J. once said to me in the newsroom, “Do you think people don’t know you’re overweight?” Yes, and —  magical fat-person thinking at its best — if I don’t say anything, they won’t. Same principle as never looking lower than my face in the mirror.

He Who Has Never Struggled with his Weight (only argued with it briefly a time or two) says I should get on those scales only once a week. Reshaping psyche and self, I feel like the YouTube kitty scrambling up the slippery slide. If I give up one of my tentative “holds” (read: control), I’ll be back at the bottom more quickly than that determined kitty.

Of course, to tell the truth (ick!) I seem to be in a pretty adversarial relationship with the uphill slope: trying to see what I can get away with, etc., instead of acknowledging with my whole being that this is what’s good and healthy and productive for me. Instead of being excited that it’s “working,” being bummed that change (ick again!) takes time and patience and work. Sigh.

I would not change (smooth segue, eh?) the continuing summer squash stream from garden to kitchen. Today’s recipe for zucchini fettucine is from Weight Watchers (July-August magazine) via the lovely and talented Eleanor P. of Potomac, MD.

Zucchini “fettucine”

1/3 cup unseasoned rice vinegar

4 teaspoons extra-virgin olive oil

1/2 teaspoon salt

1/4 teaspoon black pepper

2 shallots, peeled and thinly sliced

4 green small to medium zucchini, ends trimmed

4 golden zucchini or yellow squash, trimmed

1 cup flat-leaf parsley leaves, washed, patted dry and minced

1 medium to large vine-ripe tomato, seeded and diced

6 tablespoons crumbled low-fat goat or feta cheese

Make dressing by whisking together vinegar, oil, salt and pepper. Stir in shallot slices. With your vegetable peeler, peel squash lengthwise into ribbons, stopping at seeded centers (discard these). Combine squash strips and parsley with dressing and toss. Let stand until flavors blend, a few minutes, and divide among 4 serving bowls. Top evenly with tomato and cheese. 176 calories, 9 grams total fat per serving.