Zucchini, did someone say zucchini? Yes. We have plenty. Our garden is producing quicker than I can cook it. We have baskets full, bowls full and a fridge full. I heard someone say once .”when zucchini season arrives don’t leave your car unlocked” Because you will surely find it filled with zucchini . We have been giving it away as well. Now, if only I could share them with you. Instead I will share a very simple and often overlooked recipe for zucchini noodles.
What You Need
3 zucchini, cleaned and ends trimmed off
1 Lb linguine
Large pasta pot
1/4 Cup extra virgin olive oil
1/2 Cup Parmesan cheese, grated ( optional)
Before You Start: Using a julienne peeler or a mandolin, cut the skin and first layer of zucchini from each squash into long ribbons, or “noodles” (about 3 cups.) If you don’t have a julienne peeler or mandolin use a knife to slice the skin and first layer of a squash off each side of the zucchini (about 1/8-inch-thick strips) then julienne each strip into 1/8-inch-wide noodles Reserve remaining squash for another recipe- see hash browns below.
Lets Make It! Cook linguine according to the package directions. When you have 2 minutes of cooking time left add squash noodles to the pot and stir. When linguine is cooked the squash will be tender. Then drain well in a colander and place it all together in a serving dish, top with olive oil and toss. Serve with your favorite topping, spinach and cheese filled ravioli is great, a marinara sauce, Alfredo sauce, or just grated Parmesan cheese.
Hash browns with zucchini? Sure why not, chop the squash up into bite size pieces and add to your favorite hash brown recipe.
Looking for more, try my Zucchini Bread recipe,
or some stuffed zucchini!
Tell me, what do you make using zucchini?
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