Zucchini Noodles

IMG_0709Zucchini is one of the summer squashes I use most often.  This harks all the way back to the late 70’s, when our sons were all elementary school age and we lived on Deep Valley Trail in Plano, Texas.  Our back yard was unfenced and sloped down to a small creek where they fished for crawdads and got alot of jeans muddy.  This part of the yard seemed to be always full of boys and other than the wisteria vine which twined over our back porch, did not lend itself to much gardening.  The side yard, however, turned out to be perfect for a small raised bed vegetable garden.  In those years I had not yet developed my passion for growing herbs, but I did very well with Zucchini.  One summer, I remember the Zucchini harvest yielded more than enough for us and all the neighbors.  I remember making these squash fried, steamed, and baked.  I made Zucchini pickles and Zucchini bread and muffins.  But I had not learned about the amazing little kitchen tool called a vegetable spiralizer  I ordered one online a few years ago, and it is not only a great tool for increasing the variety of things you can do with all kinds of vegetables, but it is actually fun to use!  My grandchildren love to help me use it.  It has several different blades producing different shapes, and the noodle nest you see in this photo is a happy result. .The noodles are made by inserting the squash horizontally, attaching one end to the handle that does the turning and securing the other at the blade end of the spiralizer.  This is what the one I ordered looks like, but there are other fancier (and more expensive models).  You could also use a box grater or mandolin.

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5 or 6 medium Zucchini squash, washed and ends trimmed
2 teaspoons sea salt
3 Tablespoons butter
2 garlic cloves, minced
1/2 onion, chopped
1/3 cup flaked Parmesan
sea salt and freshly ground black pepper
Using a vegetable spiralizer, grater, or mandolin, cut Zucchini into strips that resemble noodles. Place in colander and sprinkle with the 2 teaspoons salt. Toss, and let drain for 39 minutes  Bring a large pot of water to boil, add zucchini and remove after 1 minute.  Drain and rinse with cold water to stop cooking.
Melt butter in wok or large frying pan, add chopped onions and garlic, cook 1 minute, then add drained zucchini and cook, stirring for about 5 minutes, just until the squash is tender.  Even with these noodles, we like ours al dente!  Add salt and pepper to taste and sprinkle with Parmesan cheese.  Fresh basil shredded on top is a tasty garnish.  This is also wonderful with pesto or marinara.

Click here for a previous post for zucchini ruffles.

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