My friend Beth gave me these four zucchinis from her summer garden.
Instantly, I thought of making Zucchini Noodles that look and taste like real pasta noodles.
(Don't tell the kids they're really eating a vegetable!)
First, mix up my basic pesto recipe.
I turn the zucchini into "noodles" using this scoring tool:
I bought it by mistake in a kitchen store at our outlet mall. I thought it was a regular vegetable scraper, but look close and you'll see those sharp thingies that you scrape along the zucchini.
It scores the veggie into lovely "noodles".
I keep the dark skin because I like the nutrition, but if you want them to look and taste more like real noodles, peel the zucchini first and you'll get noodles that look like this:
(The kiddies would never know they're not eating the real thing!)
If you don't have this scoring tool, simply use your regular vegetable scraper and create noodles like this:
(That's how I made them before I scored the nifty scoring tool.)
Keep scoring until you see the seeds.
I cook my "noodles" in a vegetable steamer:
If you don't have one, simply put a few inches of water in a dutch oven and steam noodles in your metal colander with the dutch oven lid on top like this:
Or you can saute the zucchini in a sauce pan with a little butter or olive oil.
Once heated through...takes only minutes...
add a blob of pesto and stir to coat.
Pesto Zucchini Noodles make a great side dish.
You can also sprinkle them with fresh grated Parmesan cheese.
I made them for dinner this week and served them with my friend Debbie's great recipe for
Garlic Ginger Pork Chops
1/2 cup olive oil
1/4 cup soy sauce
1 TBS minced garlic (I use the kind in a jar for ease)
1 tsp. powdered ginger (You can chop up the fresh stuff for awesome flavor, but I never had time for that)
The longer you marinate, the better the taste. Try marinating overnight.
But, in haste, I have also brushed on the marinade and plopped them on the grill immediately.
Yep, TWO servings of vegetables in this meal!