The zucchini harvest has begun and we have at least one ready everyday. What to do with them can sometimes be a challenge. I decided to try out the popular trend of using them as noodles. A creative way to use up these prolific veggies and cut the carbs at the same time! This dish took about 5 minutes to prepare and about 3 to cook. This is just a template…use your imagination and create a wonderful dish!
Diner for two:
The noodles… Using a potato peeler, slice or peel thin ribbons of zucchini starting at the top and peeling to the bottom. One medium to large zucchini should be enough for two. Stop peeling as you get close to the seedy center.
The sauce… Finely chop tomatoes (4 or 5 small ones I like the campari variety) and any other veggies you might like to add. I added some chopped olives, because I really like olives.
The meat… I added some chopped up roasted chicken that was in my freezer waiting for a quick meal. I think some nice Italian sausage would also be amazing with this. Or if you want to go vegetarian you could grate some fresh mozzarella on top.
Putting it all together…Once everything is sliced and diced and ready to go in the pan, add some olive oil to a skillet on medium high heat. I like to sprinkle in some Italian herbs at this point. If you are using fresh wait until the oil has heated a bit and add with everything else. Once the oil is heated a bit just toss in everything and stir. It takes all of 3 minutes to heat everything through and it is ready to serve! Yum!
Julie Bakes Gluten Free 