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