Zucchini “Pasta”

pastaThis quick dish is fresh, bright, and flavorful and only takes minutes to pull together.  Using a mandolin to slice the zucchini makes for very quick work, but thin, careful slices works just as well.  You can add whatever herbs or other ingredients you have on hand and served with a slice of bread or some cheese this is the perfect summer lunch. 

Zucchini "Pasta"
A quick and fresh summertime meal made with seasonal market ingredients.
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  1. 4 medium zucchini (ideally straight and with an even diameter end to end)
  2. 2 tbs. olive oil
  3. Salt and pepper, to taste
  4. 2 cloves garlic, minced
  5. 1/2 cup parmesan cheese, grated
  6. 1/2 lemon, juiced
  7. 1/4 cup fresh herbs, chopped (basil, parsley, chives, dill)
  1. Slice zucchini into very thin strips (spaghetti sized) using a julienne mandolin or vegetable peeler or very sharp knife.
  2. Heat oil in a skillet set over medium high, then add zucchini, salt, and pepper.
  3. Add garlic and cook, stirring occasionally, until zucchini is tender but not falling apart, 5-10 minutes.
  4. Remove from heat and stir in cheese, lemon juice, and fresh herbs.
  5. Serve warm, room temperature, or cold.
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