You bet! This is a delicious way to prepare summer’s most abundant vegetable… ZUCCHINI! I don’t know about you, but when planting my little seedlings in the Spring, I always seem to forget just how much one zucchini plant will yield and August brings weeks of just trying to give the stuff away!
Zucchini Noodles
A couple of zucchini from the garden
1 tbsp butter
1 tbsp lemon zest
1/4 cup Parmesan cheese
Bring a large pot of well-salted water to a boil.
In the meantime, use a mandoline (or if you have mad knife skills, by hand) julienne the zucchini into matchstick-sized strips.
When water has reached a rolling boil, add zucchini noodles and let cook for 2-3 minutes or until just tender. Remove from water and immediately toss with butter, lemon zest and Parmesan cheese.
Enjoy!
I’ve been meaning to try this. I’m doing some raw foods and zucchini “spaghetti” is pretty popular. They also have julienne peelers for $8 or so that make it pretty easy🙂
I also love to use zucchini and summer squash to make lasagna “noodles” (i.e. I slice them lengthwise into thin “sheets”). The ricotta & marinara have so much flavor that I don’t really notice that I’m eating vegetables instead of pasta!
Sarah – when are you bringing that beautiful pup out to the country for a play date??????
Yeah, I’ve heard how zuchinni can suddenly erupt in fruit. But I don’t have a zuchinni plant, so I’m safe.