First, let me just say how proud I am of my iphone for taking such a bomb picture. That was actually my plate, not a reblogged picture of what zucchini noodles “should” look like!
Okay, so why zucchini? Well, just as I was falling in love with spaghetti squash, it was going out of season. What was I going to put shrimp on? Lamb? Sausage? Epic curry sauce or an obnoxious amount of olive oil and garlic? I needed another pasta alternative and “Well Fed” came through for me again.
Step 1-Let your julienned zucchini sweat in a colander for 25 minutes.
Without the snobby french accent, that means cut the zucchini into whatever “noodle” size you prefer, coat with salt and leave them in a drainable bowl for a half hour
Rinse off the salt, dry the now rubbery veggie sticks and throw into a pan. saute for a few minutes in the dry pan, and then reduce or remove from the heat before adding the olive oil, garlic and red pepper. I could eat these alone but here are two meal ideas:
Lemon and Thyme Shrimp
Recipe for shrimp here
Fill the bottom of a pan with olive oil and coconut oil, thyme, salt and pepper. Roast in the oven at 400 degrees for 10 mins. Then add chopped garlic, shrimp and lemon wheels and cook until the shrimp is pink. Serve over zucchini noodles made without the red pepper flakes.
Brown ground lamb in a large pan with lard and chopped onion, season to taste (I do this ahead of time). Dice 1 tomato and saute with lamb. once the tomato has softened, add the zucchini noodles, toss and serve!
mmmmmmm, another bonus of zucchini? So photogenic!