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.