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Thread: Zucchini pasta

  1. #1
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    Default Zucchini pasta

    Got too much zucchini in your garden that you don't know what to do with?
    This recipe is easy and tasty.

    Zucchini pasta

    2 pounds zucchini (or a combination of yellow and green zucchini)

    2 tablespoons extra virgin olive oil

    Kosher salt and freshly ground pepper

    3/4 cup fresh tomato sauce (optional)

    1/4 cup freshly grated Parmesan, for serving (more to taste)

    1. Using a vegetable peeler, cut the zucchini into lengthwise ribbons. Peel off several from one side, then turn the zucchini and peel off more. Continue to turn and peel away ribbons until you get to the seeds at the core of the zucchini. Discard the core. You can also do this on a mandolin, adjusted to a very thin slice.

    2. Cook the zucchini strips in two batches. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. When it is hot, add the zucchini ribbons and 1/2 teaspoon kosher salt. Cook, tossing and stirring the zucchini, for two to three minutes, until softened and beginning to turn translucent. Adjust salt and add freshly ground pepper to taste, and transfer to a serving dish. Repeat with the remaining olive oil and zucchini. Serve, topping with tomato sauce and freshly grated Parmesan if desired.

    Serves four.

    Advance preparation: This dish is best served right away. But you can enjoy cold leftovers doused with lemon juice and a drop of olive oil.

  2. #2
    Super Moderator twitchy2.0's Avatar
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    Default

    Recipe by By MARTHA ROSE SHULMAN
    Published: August 22, 2008
    New York Times


    Source: http://www.nytimes.com/2008/08/23/he...ipehealth.html
    As Canadian as possible under the circumstances

    --------------------------------------------------------------------------------------------------------------------


    "What's traitors, precious?" -- President Gollum

  3. #3
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    Default

    Thanks. I forgot to include it.

    ETA: It's really good.

  4. #4
    Elite Member chartreuse's Avatar
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    mmm, i'm going to make this. we have tons of zukes right now. i've been seeking out lots of new ways to prepare it & grating/freezing a lot of it, too.
    white, black, puerto rican/everybody just a freakin'/good times were rollin'.


  5. #5
    Elite Member Algernon's Avatar
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    Oooh yum, thanks for the idea! I am always looking for zucchini recipes, as it is my favorite veggie. I may have better luck doing this for 'faux pasta' than I do with using spaghetti squash. No one in my family seems to like spaghetti squash very much, even though I love it. We'll see how they take to this.
    Value the future on a timescale longer than your own. -Richard Dawkins

  6. #6
    Gold Member PlayfulKisses's Avatar
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    When I make tomato/spaghetti sauce (or gravy as my Italian friend insists I call it) I always use zuchinni. After cooking for hours the zuchinni becomes unrecognizable in its 'mush' but adds such a wonderful flavor.

    I love zuchinni in all forms~
    Playful~

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