Recipe: Zucchini Pasta
Zucchini season is upon us. Zucchini, a native of the Americas, is low in calories, contains Vitamins C, A and B6. It is a good source of folate, thiamin, and niacin and is a good source of dietary fiber. Young zucchini is desired for most dishes.
Zucchini pasta is one of many ways to prepare this fruit (yes, a fruit though, like tomatoes, we treat it as a vegetable). Young zucchini is desired for most dishes.
Zucchini Pasta(Four servings)
- 2 pounds of zucchini (mix green and yellow if desired)
- 2 Tablespoons of extra virgin olive oil)
- Sea salt or kosker salt and freshly ground pepper (optional))
- 1/2 to 3/4 cup tomato sauce (optional))
- 1/4 cup grated Parmesan cheese per serving
- Cut zucchini into lengthwise strips using vegetable peeler, rotating zucchini to get consistent size strips. Continue peeling until you reach the core. (Discard the core or use in another zucchini-related recipe.)
- Saute half the zucchini (and salt to taste) in heated olive oil until strips are translucent and tender. Set aside and saute the second half. Place all zucchini together in one dish; salt and pepper to taste, and sprinkle with grated Parmesan cheese (and tomato sauce if desired).