How about using zucchini squash to make noodles? This is also a very healthy dish, and is perfect for a hot summer evening.
Zucchini is in season all summer long making it super affordable.
By slicing the zucchini lengthwise on a mandoline using the small
julienne blade, you can get long thin, noodle-like strands of zucchini
for use in salads and for a quick stir-fry. If you don't
have a mandoline, you can use a julienne peeler. Or, if you want to
practice your knife skills, you can slice the zucchini by hand.
Squash Hints, Tips, and Information, and more delicious
Zucchini Noodles or Ribbons:
Yields: 2 servings
Prep time: 15 min
2 medium-sized raw
zucchini squash, washed, dried, and trimmed at both ends
2 tablespoon fresh-squeezed
Salt and pepper to taste
Herbs of your choice
Using the julienne blade of a mandoline or a spiral vegetable slicer, slice zucchini lengthwise into long, thin strands. Slice the zucchini
just until you reach the seeds in the middle and then stop (the seeds will cause the noodles to fall apart).
NOTE: If you don't have a mandoline
or a spiral slicer, you can either use a vegetable peeler or a knife.
Separate the zucchini strands. Transfer zucchini strands to a colander set over a mixing bowl. Toss the zucchini strands with salt;
let stand 15 minutes at room temperature.
After 15 minutes, gently squeeze
the zucchini strands to extract any excess water. Transfer drained zucchini strands to a bowl and toss with lemon juice,
salt, and pepper.
To serve, twirl small amounts of zucchini strands with a long-tined fork and slip off onto individual serving plates.
Garnish with herbs of your choice.
- Top with pesto, tomato sauce, or guacamole sauce.
- Use in place of pasta for a delicious spaghetti dish.
- Top with grilled marinated shrimp.
- Top with grilled chicken and peanut sauce.
- Toss with pan-fried tofu.
- Let your imagination be your guide!
Makes 2 servings.