Overrun with zucchini? Trying to eat healthier? Going gluten-free? Try replacing your pasta with zucchini ribbons. Not convinced? Check this out...it takes seconds to make, is very low in calories (one medium sized zucchini only has about 25 calories) and is rich in Vitamin C (also it's good source of vitamin B6, riboflavin and manganese). In addition, this recipe only requires a few ingredients and one pan. Gotta love that! Now, you can top it off with whatever you want (the recipe suggests marinara sauce or Parmesan) but I've found it to be quite tasty with just a few turns of the pepper grinder.
Zucchini Pasta
Ingredients
2 pounds zucchini
2 tablespoons extra virgin olive oil
Kosher salt and freshly ground pepper
3/4 cup fresh tomato sauce (optional)
1/4 cup freshly grated Parmesan, for serving (optional)
Instructions
1. Using a vegetable peeler, cut the zucchini into lengthwise ribbons. Peel off several from one side, then turn the zucchini and peel off more. Continue to turn and peel away ribbons until you get to the seeds at the core of the zucchini. Discard the core.
2. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. A
3. Add the zucchini ribbons and 1/2 teaspoon kosher salt. Cook, tossing and stirring the zucchini, for two to three minutes, until softened and beginning to turn translucent.
4. Add freshly ground pepper to taste, and transfer to a serving dish.
5. Repeat with the remaining olive oil and zucchini. Serve, topping with tomato sauce and freshly grated Parmesan if desired.
* Serves four. This dish is best served right away.
Original recipe can be found in the New York Times' Recipes for Health section: Zucchini Pasta.
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