It may not seem exciting but turning zucchini into noodles makes ME happy.
It’s always my older daughter who inspires me to use the crazy, unnecessary kitchen tools I own. Last year, she convinced me to start using my juicer regularly and this week she sent me a recipe that required use of my brand new, plastic, low-tech but high-result spiral vegetable cutter (spiralizer.) Since she’s home for Spring break, we made the dish together. Actually, I spiralized and stood in awe at my creation, and she went ahead and made the rest of the meal.
The recipe below, which she found on a cooking blog, originally comes from Better Homes and Gardens.
By the way, if you don’t have a spiralizer (as I imagine many of you don’t,) you can julienne the zucchini.
Garlicky Zucchini Noodles
2 medium zucchini, trimmed
3 Tablespoons walnut or olive oil
6 cloves garlic, smashed, peeled and halved lengthwise
1/2 cup walnut pieces
1/4 teaspoon crushed red pepper
4 thin slices prosciutto, torn
1 medium tart green apple, cored and thinly sliced
4 oz. soft goat cheese
Using a spiral vegetable slicer, cut zucchini into long thin noodles. Cut noodles into smaller strands, if desired. In a very large skillet heat 2 Tablespoons of the oil over medium-high heat. Add garlic. Cook, stirring constantly, 2 minutes or until just starting to brown. Add zucchini; cook and toss with tongs for 1 minute. Transfer to a serving bowl. Add walnuts to skillet; cook and stir 1 to 2 minutes or until toasted. Add to bowl with zucchini. Add 1/2 teaspoon kosher salt and crushed red pepper; toss to coat. Add remaining oil to skillet. Add prosciutto. Cook 1 minute or until browned and crsip, turning once. Add to zucchini mixture along with apple; toss to combine. Top with goat cheese.
Easy and tasty.
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