To peel or not to peel, that is the question. Ha, I know I’m corny. It’s finally warm enough for me to go outside without my hat, gloves, scarf, and I think its put me in a corny mood. Anyhow, this zucchini “pasta” could not be easier. The biggest decision you have to make is whether or not you want to peel the zucchini. I decided not to peel mine. Mainly because I wanted it to look pretty, because we eat with out eyes as much as we do our stomachs, but also because its healthier and adds a great al dente crunch.
I used my mandolin to cut the pasta into thin flat strips and then stacked them up and julienned them. But, you don’t need a mandolin to make this recipe. You can simply cut them into strips yourself. If you want a more uniform “noodle” a mandolin would be helpful. Once the noodles are cut, you simple steam them for about 7-8 minutes, or until they are cooked to your desired texture. If you don’t have a steamer, you can simple put a colander over a pot of boiling water and cover the top of the it with a large pot lid.
This recipe is an excellent alternative to traditional pasta. It works with just about anything you would normally serve with pasta. I have served it with our chicken cacciatore recipe we posted earlier this week, as well as just a traditional red tomato sauce.
Local Ingredient: Zucchini is a farmers market staple and is usually available from late spring through late summer, early fall depending on the region you live.