Zucchini noodles are a unique way of preparing zucchini and can make for a fun pot-luck dish. Zucchini is often that vegetable that you either have too much of or not enough of. It arrives during the summer season with robust. Every summer, families try new and different ways to prepare the extra zucchini from their gardens. You can surprise many people with this different way of serving zucchini. Not only is this a different way to prepare zucchini but it is also a healthy way to prepare “pasta” dishes. For anyone watching for gluten or wheat, this can be a great substitution for all your traditional pasta dishes! Use zucchini noodles as a base for spaghetti with a fresh marinara or simply with garlic and oline oil. Do not skip the step in which you drain the zucchini; this crucial step helps to maintain that pasta-like texture, rather than a soggy mess of noodles.
5 medium zucchini
1 tablespoon salt
1 tablespoon oil oil
¼ cup prepared pesto
Wash the zucchini and slice the ends off. Using a mandolin, slice the zucchini into noodles. Take care to slice just the outsides of the zucchini. Avoid and discard the seedy center for a better “pasta” texture. Place the zucchini noodles in a colander over a large bowl. Sprinkle the salt over the zucchini and mix well. Let the zucchini drain for at least 30 minutes to remove any excess water. You can also use a cheese cloth to speed up this step. Meanwhile, bring a large pot of water to a boil. When the zucchini is ready, rinse and place the zucchini in boiling water. Boil the zucchini for 2-3 minutes until tender. Remove the zucchini from the boiling water and immediately place in a large bowl of ice water to stop the cooking process. Remove from the ice water and place back in the colander to drain.
In a medium saucepan, heat the olive oil over medium heat. Add the zucchini and cook for 2-3 minutes until heated thoroughly. Add ¼ cup of prepared pesto. Mix well to combine. Serve immediately. Garnish with fresh basil and a sprinkle of freshly grated parmesan cheese.