Zucchini noodles

The onslaught has begun….weekend rains kicked the zucchini plants into hyperdrive.  I grilled the first few squash, sliced lengthwise into planks and sprinkled with Tony Chachere’s seasoning.  And then I turned around and three more had reached epic proportions in a matter of minutes.  What to do now?

How about zucchini noodles?  Using a mandoline or Japanese v-slicer, cut zucchini lengthwise into noodle-like strips, discarding the pulpy/seedy cores.  Use the raw zucchini strips in place of pasta:  garnish with pesto, or tossed with a slightly warmed tomato sauce.  I tossed the zuke strips with bottled Thai peanut sauce, tossing in red pepper flakes, bi-colored sesame seeds, and a handful of holy basil.  The zucchini proved to be a refreshing, low-carb departure from wheat or rice noodles.

Zucchini chocolate cake is in my near future, I fear.

5 thoughts on “Zucchini noodles

    • It’s certainly fresh…and the zukes were homegrown & pesticide free. It would probably be healthier with less peanut sauce!

  1. Trying this tonight, with some of the fabulous gold zuchinni from the uptown market and some of Paul’s cilantro chipolte pesto!

  2. those gold zuchinni would be sooo good in a zuchinni chocolate cake, they were so sweet. I am sure they will have them at the uptown market again next week. I’ll let you know how mine turns out. Do you have a good recipe?

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