Have Some Zucchini "Pasta"
Wednesday August 27, 2008
How fun! A recent New York Times column has a great technique for making "pasta" out of zucchini strips by Martha Rose Schulman. She is a great cookbook author -- her Fast Vegetarian Feasts was my favorite cookbook years ago. It's wonderful to see a recipe that we low-carbers can relish, and I will also say that I'm often surprised by how zucchini can actually taste different when it's cut up differently. It's a mystery, but it's really good!
Photo © Linda Holt Ayriss/Getty Images
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Comments
Zucchini is such a wonderful, versatile food! Thanks for sharing this.
I love my zucchini noodles sauteed in olive oil and garlic then topped with freshly grated parmesan cheese. I’ve never used my mandolin I just use a veg peeler.
You know you always give me great ideas or remind me of things I’ve not had in a while.
Thanks so much for sharing