Zucchini pasta, is my new favorite.
Marvelous as a side dish for any meat coming out of the grill, but lovely as a main course as well.
I saute the julienne zucchini on a little olive oil, I also had a clove of garlic in the oil.
I have heard some saute just a minute and add a half a cup of water and cook the zucchini rest of the way. I'm sure that works as well, but it really takes minutes to saute it till al dente, and in my opinion, to perfection.
At the end, I just added a little pesto and Parmesan cheese on the top, salt and pepper as needed, of course. I really enjoy this as a lunch, just as is. While lighter than pasta, it is filling, and of course, gluten free. I use a mandolin to julienne the zucchini, if you don't have one ready at hand, you can certainly do the job with a knife, though it will take a bit longer.
For one person as a meal, I would use 500 g/ 1,1 lb julienne vegetable (before cooking weight), that equals to a one good size zucchini, as a side dish, half of that amount should be enough for the most
I hope you enjoy it!
I'm a chef and a pastry chef, and I love food. Preparing a meal for someone is a show of love; for your craft, for the ingredients, and for the ones eating.
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