Zucchini, Italian Squash, Courgettes — what ever you call them they are a very versatile vegetable. One of my favorite things to do with them is make pasta out of them. Not real pasta, but a good pasta substitute.
Aren’t they cute? These are about 1 inch in diameter, but larger ones work well, too. Actually, this is great to use with larger zucchini since they tend to be a little bitter and this process takes a lot of that out of them.
The vegetable peeler isn’t just for peeling potatoes! I used it to make thin, even slices of zucchini. You could also use a mandolin or a nice sharp knife.
All cut up! You can tell they’re baby squash because there’s no seeds yet.
A quick blanch in some boiling, salted water. This really helps get rid of any bitterness.
Drained and waiting for further dressing.
Butter is even better when it gets a little brown and nutty.
Add the blanched zucchini and toss to dress with the nutty, buttery, garlicky goodness.
Add cheese for additional goodness.
These zucchini ribbons can also be served with a fresh tomato sauce, or a creamy alfredo-type sauce. Olive oil, garlic and herbs are great as well.
6 small or 4 medium Zucchini
1 – 2 Tablespoons Butter
1 large clove Garlic, finely chopped.
1/4 Cup Grated Parmesan
— Slice the zucchini very thinly. Drop into boiling, salted water and cook for a minute, at most. Drain and hold until the sauce is ready.
— Melt the butter over medium heat in a heavy frying pan. Once the butter starts browning add the garlic and quickly saute. Turn off the heat so the garlic doesn’t burn.
— Add the drained zucchini and toss to coat in the garlic and butter. Transfer to a bowl or plate and sprinkle with cheese.
All photographs are my own. Please be kind — ask permission before using them.