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.