At the Orchard

Zucchini Noodles with Pesto and Tomatoes

We have LOADS of fresh, delicious zucchini up at the Farmstand this week.  

Zucchini noodles sound tricky, but they are delicious, low-carb and easier than you think.  You don't even need a spiralizer to make them.  

4 medium zucchini

2 bay leaves

¼ tsp. salt

Pesto & Tomatoes

traditional or dairy-free pesto

1 lb. tomatoes or 1 quart cherry tomatoes

1 TB olive oil

¼  tsp. crushed red pepper flakes (optional)

Wash and trim ends from 4 medium zucchini. With a vegetable peeler, shave slices lengthwise. If thin noodles are desired, stack shaved slices and cut lengthwise into spaghetti or fettuccine widths. 

Bring a saucepan of water with 2 bay leaves and ¼ tsp. salt to a boil and boil 5 minutes. Drop zucchini into boiling water and cook 1 minute. Drain, but reserve some of the cooking liquid for your sauces.

zucchini