Tuesday, September 2, 2014

Zucchini Noodles!

I thought some yummy zucchini noodles were in order for tonight's post! What is a zucchini noodle you ask?


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It's like pasta, but it's a vegetable/ fruit/ squash (?). They go great with any of your favorite pasta sauces for a healthy, but still filling dinner. My mom makes it all of the time to go with spaghetti sauce, and I tried it out with a delicious roasted vegetable "pasta" toss. Scroll down for the how-to on making the noodles and the dish.
 
 
 
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Zucchini Noodles
serves 2
3 medium zucchini
salt, as needed
1 tbsp oil
 
Use a julienne peeler to peel the zucchini into thin strips, stopping once you get to the seeds. Toss the noodles liberally with the salt. Set on paper towels to drain for 20 minutes. Rinse off the zucchini with cold water. Wrap in paper towels and squeeze out any excess moisture. Set in a bowl lined with towels and refrigerate for 1 hour. Heat the oil in a large pan over medium heat. Sauté the zucchini for 2-3 minutes, or until slightly tender. Serve with your favorite pasta sauce.
 
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Roasted Veggie Zucchini Linguini
serves 2
zucchini noodles (see recipe above)
remaining zucchini from making the noodles, cubed
6-8 small snacking sweet peppers, seeded and cubed
1 small yellow onion, cubed
2 cups steamed broccoli
1 tbsp olive oil
1 tsp Italian seasonings
¼ cup crumbled feta cheese
salt and pepper, to taste
 
Toss the broccoli, cubed zucchini, onion, and peppers with the olive oil, salt, and pepper. Spread out on a large pan lined with aluminum foil. Broil on low for 15 minutes, or until the vegetables are lightly charred. Toss the veggies with the zucchini noodles and top with the feta cheese.

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