Thursday, August 14, 2014


Serves 2

Necessary Utensils:
Spiral Vegetable Slicer or Vegetable or Julienne Peeler
Cutting board and sharp knife
Cheese cloth or kitchen towel, optional

1 - 2 tsp. sea salt
4 small - medium zucchini*
1 - 2 T. coconut oil or ghee or use steam method for oil-free**
1/2 onion, chopped
2 garlic cloves, minced
choice of veggies: bok choy [thinly chopped], fennel bulb and fronds [thinly sliced], kale [thinly sliced], chard [thinly sliced], spinach, and / or tomatoes [fresh or sun dried]
Herb Dressing or herbs of choice [basil, chives, parsley, cilantro, etc.] or use lemon juice with herbs for oil-free
sea salt and freshly ground pepper, optional / to taste

Slice zucchini according to the Spiral Vegetable Slicer instructions [I use the smallest blade] or using vegetable or julienne peeler [as instructed by manufacturer] to make thin pasta slices or noodles. If you are using the peeler, only work as far as the soft, seedy middle and then discard [the seedy middle won't hold up and make for mushy pasta].

Place sliced zucchini in colander [lined with cheesecloth or a towel, optional] and toss with  1 - 2 teaspoons of sea salt. It's important to make sure all the "noodles" are covered as this will pull the water from the vegetable. Set in either a glass baking dish, large bowl, or sink to collect water. Let stand for 30 minutes [minimum].

Meanwhile, warm oil in large cast iron skillet. Saute onions over medium-low heat until transparent and beginning to brown. Toss in garlic and veggies of choice and saute until vegetables are bright green and tender or wilted. Remove from heat and set aside until zucchini noodles are ready.

When zucchini noodles have sat for at least 30 minutes, rinse well under running water. If you used a cheesecloth or towel, gently pick up keeping the noodles in the center of the towel. Begin to gently ring out the water using the towel or cloth to hold the noodles. If you are using just the colander, gently press down on the noodles, pushing out water or pick up and squeeze. The point is to get as much water out of the noodles as possible.

Place skillet back over medium - high heat and add zucchini noodles. Stirring frequently, heat noodles until just hot and only slightly cooked.

Remove from heat and add Herb Dressing or toppings of choice. Top with toasted nuts or seeds, cooked quinoa, or shredded goat cheese. Lamb meatballs or a broiled fish filet are also delicious if you choose to add meat but remember, keep the servings at 80% vegetable pasta and 20% protein of choice [nuts, cheese, meats].

*Zucchini on the smaller side are the best choice in this case. The larger squash tend to have seedier, mushier centers which can be difficult to put through a spiral cutter. If you are using a vegetable or julienne peeler than size really doesn't make a difference although the younger zucchini tend to have a better flavor in my opinion.

**To steam: place prepared zucchini pasta in steam basket with a medium size pot. Fill pot with 1-inch of water [water should stay below basket]. Turn heat to high and bring water to boil. Steam for 2 - 3 minutes, turning pasta each minute, until just soft.

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