Recipe of the Month June 2014-Summer-licious Zucchini “Noodles”

By Coach G

It’s almost summer (regardless of the weather). Summer means fresh herbs, bright colors, light dishes, and yummy sunshine packed into the best eats imaginable.

When the sun’s out, gun’s out…. Actually, I pull out my handheld julienne peeler (click here) and go to town on all the zucchini piling up in the fridge from my CSA box. This recipe is a result.

It’s fresh, light, and oh, so delicious. Toss with some sautéed shrimp or fish for a solo dish or use as a side. It’s flexible. It’s fun. And it might be a bit addictive. Enjoy!

Summer-licious Zucchini Noodles

freshly ground pepper

Use your julienne peeler to turn those big ‘o zucchinis into a pile of “noodles” in a large bowl. If you don’t have one of these, no worries, a spiral slicer works. As does some good ‘ole elbow grease and a chef’s knife to chop zucchini into the smallest square noodles you can muster. Just don’t cut your finger off like I almost did recently (don’t worry, I was chopping butternut squash, not zucchini so you’ll be fine).

Anyway, smash (VERY important) and chop the garlic. Two if you aren’t crazy about spicy. Three if you love it. And if this is mind-blowing… just leave it out.

Slice the onion into a few thin slices as shown in the photo. Chop a ‘mater into cubes. It should be thick and red and mouth-watering. If you don’t have trouble getting more tomato into the bowl than your mouth, please throw it all away and go find a real tomato. Whole Foods usually has some nice organic and/or heirloom varieties.

Chop your fresh herb of choice, a handful or the whole package if it is small. Toss everything in a large bowl with a splash of apple cider vinegar, sea salt, and cover it in freshly ground black pepper.

If you’re adding meat, shrimp or fish, do so now. Toss, plate, and enjoy!