One of my favorite recipes in my book, The Reluctant Entertainer, is Zucchini Noodles.
Inspired by a lot of zucchinis in our yard every year (doesn’t everyone who gardens have a ton of zucchinis?) and simply a great way to teach kids how to eat zucchini, we make this recipe in the Coughlin home year round.
Do you know how to turn your vegetables into lovely noodles? It’s so easy and your kids can do it quickly with a good vegetable peeler!
It’s also a great technique for making ribbons with any summer squash, cucumbers, and melons. YUM!
By taking the beautiful zucchini from the garden, you peel the zucchini until you get to the center. (Then compost the center part or put into a soup! Or feed to your chickens!)
So easy for the kids to take part in, too.
And then there’s “yard beans” pickin’, too. We’re still harvesting ours.
Make your garlicky white sauce. Add the parmesan cheese and season to taste.
In olive oil, barely cook the zucchini to tender in a hot pan. Do NOT overcook.
Mix the two together and ENJOY!
We like to add chicken and whole wheat pasta.
Makes a nice presentation and is tasty beyond belief. Especially with garden tomatoes and fresh basil-ly yard beans. Mm-m-m ….
What do you do with extra zucchini from your garden? Or do you have a favorite atumn zucchini recipe?
Recipe: Zucchini Noodles with Parmesan Sauce {ReluctantEntertainer.com}
Summary: Ribbons of zucchini slightly cooked in olive oil and served over a bed of whole wheat pasta with Parmesan sauce.
Ingredients
- 12 small zucchini
- 2 T. olive oil
- salt and pepper
- Sauce:
- 10 garlic cloves, pressed
- 2 T. olive oil
- 2 cups whipping cream
- 1 cup fresh, grated Parmesan cheese
- salt and pepper
Instructions
- With potato peeler create long, wide zucchini ribbons by starting at the top of each zucchini and peeling down the length of it.
- Heat a large skillet and add the olive oil and ribbons. Saute for approx. 2-3 minutes; do not overcook. Salt and pepper to taste.
- In a saucepan, saute the pressed garlic in olive oil. Add the whipping cream, turn the heat to high, and sir until it begins to boil.
- Turn the heat down and simmer for 10 minutes; Add the Parmesan cheese, salt and pepper.
- Pour over the noodles and serve.
Preparation time: 10 minutes
Cooking time: 10 minutes
Number of servings (yield): 6
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My oldest keeps begging me to make this again! We love it!!
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I thought this was such a clever use of zucchini in your book! We love to make breads and a zucchini chocolate chip cake with an orange glaze — yum!
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These look delicious and pretty easy! Zucchini is one of my favorite summer vegies. I love it steamed in the microwave with a little butter. Yum!
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Love. It.
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I’ve made ‘zucchini noodles’ for a salad,…I’ll try this recipe soon. Sounds tasty.
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I made this for dinner tonight. I served it without pasta or chicken. Everyone except for my 10 year old loved it. She started crying as soon as she saw it! Oh well, we will definitely be serving this on a regular basis.
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umm. parmesan sauce? i might just die and go to heaven. sounds oh so good. yum.
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Sandy, you did it again!!! Fabulous!! I’d never have thought of it. Plus, it’s extra helpful as we enjoy pasta, but are eliminating wheat from our diets as much as possible for the health benefits (see the book ‘Wheat Belly’). And your photos are gorgeous!!! Thank you! I’m pinning this right now!
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What a stunning dish! Not only delicious, but beautifully prepared! Thanks for sharing!
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How brilliant! I love it! Will try.
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I have got to try this one. Our family loves zucchini but we usually just throw it on the grill. This looks tasty as a winter comfort food… all that yummy looking creamy sauce.
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This looks like a fantstic way to convince kids that their vegetables are cool and good to eat, especially with parmesan cheese.
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Gorgeous Summer produce – love this recipe!!
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