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.

Advertisements

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?

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s