It’s that time of year again when we are up to our eyes in summer squash. If you don’t grow your own, it will be rolling into your super markets and farmers markets soon. There are two types of summer squash: green, commonly known as zucchini and yellow, which are simply called yellow summer squash. Zucchini are tasty and delicious! In fact they are a very low calorie vegetable (17 calories per 100 grams) and are rich in antioxidants (nutrition-and-you.com). But there is only so much zucchini bread one can make or steamed veggies one can consume! How can you zest-up your zucchini experience?
As a health conscious individual, I like to reduce my carbohydrate intake from starchy grains, such as pasta, whenever I can. That doesn’t mean I don’t crave a bowl of steaming hot noodles every now and then. I recently attempted to make zucchini noodles, and let me tell you…. they were delicious. If you are in the mood to try something new, want to make a healthy late-night meal for the family, or are just up to your eyeballs in zucchini, give this recipe a try!
What You Will Need:
- Small, tender zucchini (yellow or green)
- Vegetable peeler
- Wash zucchini.
- Make large strips (noodles) by slicing down the side of the zucchini into a bowl. The thicker the slices the longer it will take to cook.
Tip: Avoid using the seedy inside because it tends to be too watery to form a good noodle. You can compost the core of the zucchini.
- Place zucchini noodles into a pot of boiling water. Cook for a few minutes until flexible. Keep an eye on them so they don’t get mushy. (Mine took less than 5 minutes to cook.)
- Poor noodles immediately into a strainer and rinse with cold water.
- Allow noodles to dry by spreading them out on a kitchen towel placed on a tray.
- Serve with your favorite sauce. Bon appétit!