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Thursday, July 19, 2012

Zucchini Noodles

This isn't really a recipe, because the only ingredient is zucchini, but more of an idea.  Zucchini noodles are especially popular with people trying to minimize carbs, because it gives you a good vehicle for pasta sauce.  I myself ate a huge hunk of bread on the side, because that's how I roll.  Get it, roll?  Carb humor.  Please don't stop reading because I make bad jokes. 

Step one: wash your zucchini
Step two: using a peeler or a mandoline (I used a Y-shaped peeler), cut long strips down the side of the zucchini.  When you get close to the middle, switch sides.  Discard the middle with the seeds.
Step three: Either steam in boiling water for a minute, or top and serve.  I steamed mine, but I think next time I'd try them raw, because some strips got a little mushy.

Look how pretty they are all peeled and curly!



I tossed the noodles with some fresh pesto (I go a little crazy with the basil plants), and a couple roasted cherry tomatoes.  Roasting is a good way to use up some tomatoes that are looking wrinkly and sad in the fridge.  I tossed them with a little olive oil and popped them in a 400 degree oven until they looked done.  Very precise.


2 comments:

  1. YUM! I have been wanting to try zucchini noodles for a while, but I have been intimidated.I'm pretty convinced mine will end up an ugly pile of mush... This gives me the motivation to give it a shot. Maybe I'll try blanching the strips and see how that works out. Thanks for the idea...and keep the healthy (meat free please- totally self serving) recipes coming!

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    1. The pile of mush risk is high, mine are borderline! Next time I'm going to try skipping cooking them altogether and see how that works. If you have a warm sauce, or just heat up the pesto or a little olive oil, that might be enough to soften them a bit.

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