You've made zucchini bread but you then remember to get out the spiraliser to make "zoodles." Not sure why they didn't come to mind earlier when the zucchini tsunami started to crest here at Struan Farm, but they didn't.
I use zoodles as a main dish in substitution for pasta, but also as a side dish. They're a perfect light meal for me when John isn't here, fast and easy. I blanch them in boiling water then saute the drained zoodles in a bit of olive oil or butter then toss in whatever I have on hand. Don't limit your imagination here-- the zucchini is quite bland so zoodles can carry (and need) other flavours: toasted pine nuts, crumbled feta, sun dried tomatoes, olives, marinated artichoke hearts, spring onions, red and yellow peppers, different types of pesto to give you a few ideas... Think about crunch and flavour. If you're feeling lazy you can always get out the pasta sauce and call it a meal.
This time I chopped up a tomato from the garden, red onion, fresh corn cut off the cob, shaved parmesan, italian parsley, toasted pinenuts and black pepper.
John will be getting zoodles as side dishes this week, so I better keep the inspired combinations coming!
Comments
You can follow this conversation by subscribing to the comment feed for this post.