Tuesday, January 3, 2012
Zucchini Noodles and an awesome new kitchen gadget
Today's post involved both of the above pictured items. I am quickly beginning to realize what a wonder-veg (is a zuc a veg? I know it's a squash, hmmm) zucchini is. Fabulous in pancakes, breads, and noodle-less lasagna, it really is the multi-tasker of the produce world. It's even more amazing in noodle-form, and I don't mean long wide slices, I mean spaghetti looking noodles. I thought I needed a fancy spiralizer, but nope! One of these handy julienne peelers does the trick just fine and costs less than $10! This peeler would be great for yellow squash, eggplant, carrots, cucumbers, you name it.
I was never much of a pasta girl (although I do really miss Pad See Ew, the thai-noodle dish) so missing out on linguine or angel hair or spaghetti doesn't bother me much. But what I do miss are the great sauces. Meatball, marinara, spicy seafood sauce, clam, whatever. It doesn't make much sense to eat plain sauce with nothing to accompany it. Boring. Julienne Peeler- check. Zucchini- check. Problem solved. The one and only draw back is that you do need quite a few zucchinis to feed 3 or 4 people. As with all veg, they shrink up a ton when you cook them.
Garlic Parmesan Zucchini Pasta
3 medium sized zucchinis, julienne sliced into long thin noodles
1 tsp minced garli
2 tsp Meyer Lemon EVOO (or regular EVOO is just fine)
1/3 cup shredded parm
Kosher salt and pepper to taste
Heat up your oil in a large skillet, then throw in your garlic and cook for 30 seconds. Add your zuc noodles and season liberally. The noodles will release a ton of water. I cooked my noodles until they had become soft and most of the water was cooked off, then I sprinkled the parm over it and stirred it together so the cheese melted. This was enough for 3 good sized servings. If this is your main dish however, I'd probably double it. This doesn't taste like zucchini, nor does it taste quite like pasta. But texture-wise and mouth-feel wise you do kinda think you're eating noodles. Without the god-awful bloat and blood sugar meltdown. Best of all, this can be the base recipe to a zillion noodle/pasta dishes. You could even use them as your noodles in soup. So give it a try if you've not already! Also, the perfect consistency for your little ones! XoXoGFG