I’ve posted a few Zucchini recipes before but this topic came up recently on the AussieHomeschool forum and so I shared a recipe that I tried and to my surprise most of the family loved it.
Marinara Sauce
Food processor or blender (blender is smoother: food processor is chunkier)
4 slice of Tomato
1/2 cup Tomatoes, Sun-dried
1/2 of Bell Pepper
1 cloves Garlic Clove
2 tbsp Olive Oil
1 1/2 tsp Basil, Dried
1/2 tsp Spices, Oregano Leaves
1/2 tsp Red Pepper Flakes
1/2 tsp Sea Salt
2 medium Zucchini (raw)
Don’t be put off by the sound of cold zucchini strands- this dish really is delicious! However, I do cheat a little. I warm the zucchini pasta and sauce up just a little bit. When the sauce was ready, I just threw the zucchini into the wok, stirred it around for a few seconds, threw in the sauce just to heat it up.
Zucchini Noodles with Parmesan Sauce
from the Reluctant Entertainer
12 small zucchini
2 T. olive oil
salt and pepper
Sauce
10 garlic cloves, pressed
2 T. olive oil
2 cups whipping cream
1 cup fresh, grated Parmesan cheese
salt and pepper
With potato peeler create long, wide zucchini ribbons by starting at the top of each zucchini and peeling down the length of it.
Heat a large skillet and add the olive oil and ribbons. Saute for approx. 2-3 minutes; do not overcook. Salt and pepper to taste.
In a saucepan, saute the pressed garlic in olive oil. Add the whipping cream, turn the heat to high, and sir until it begins to boil. Turn the heat down and simmer for 10 minutes; Add the Parmesan cheese, salt and pepper. Pour over the noodles and serve.
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