Turns out it is very, very easy. Just slice the zucchini into long planks on a mandoline (or use a large chef’s knife). I like the 1/8 inch thickness, but 1/4 inch is more substantial and yummy, too. Then, steam them for just a minute or two. Really. They get too soggy if you steam them any longer. And don’t even think about boiling – just turns them into a pile of mush.
You can use them just like you would cooked spaghetti, or my favorite way: while they’re hot, stir in some olive oil and pressed garlic, salt and pepper. Instant Zucchini Heaven.
Less than 50 calories per serving
Serve as a side dish or as a main course topped with marinara sauce or sauteed onions, pepper and tomatoes. Top with freshly grated Parmesan cheese
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