The other night, my husband (not generally a fan of vegetables) exclaimed, "You can call this recipe 'Finally! Zucchini Tastes Good!'" I had served my new Zuchinni "Pasta" with pesto as a side dish. I've put various pasta sauces over cooked zucchini strips for years, but recently I've discovered some tricks for making it more noodle-like. One of the secrets is salting the strips to take out the extra moisture. It's good for anyone looking for a low-carb, low-calorie, or gluten-free pasta substitute. Check it out!
Photo © Laura Dolson
Related Resources:
Comments
No comments yet. Leave a Comment
