Welcome to the carb free world of zucchini pasta! I wouldn’t expect any kid under 16 to really gobble it up and think it’s spaghetti, but this dish is truly for eaters like me who crave the carbs, but don’t want the end result to end up as an extension of our butts as we start to peel off our cozy winter layers.
So, here goes… it all starts with an easy $3.99 zucchini shredder and a couple of dark green Italian zucchini. First put on some cooking gloves and scrub your zucchini with a clean Dobie Sponge and some running cold water to get off all of the sandy grit that will give your zucchini pasta an unwelcome crunch.
Next, hold your zucchini in one hand (wearing your cooking gloves) and shred away. You will be amazed at how easy it is to use your new shredder.
Next- add your shredded zuchinni to some garlic and hot pepper flakes that have been warming up in olive oil that has been starting to get fragrant on a low flame.
Sauté for about 4-5 minutes mixing with a spoon. Over-sautéing will make it mushy. If you are serving it the next day (Like for Shabbat lunch), then just sauté your garlic and hot pepper flakes and add into your zucchini pasta an hour or two before serving. Cover it in a bowl till you are ready to serve. The garlic and hot pepper flakes will cook it last minute and wont leave you with a reduced puddle of pre-cooked mush.
Sauté sliced mushrooms in a separate pot with some garlic, you can also lightly sauté some halved cherry tomatoes, broccoli, peppers, or any combination that you can dream up. Shred some parmesan and sprinkle on top, add pesto, or just leave in a pretty bowl on the side so that your guests can help themselves. Of course this dish can be made pareve by just omitting the cheese. Im sure that you will enjoy this dish and will continue to serve it all year round (even as part of your Passover menu!) using different combinations each time.