Two things have been going on in the kitchen lately. One – I’ve been trying to experiment with more healthy stuff. And two – there’s just been a lot of pesto production. So after making a ton of pesto, I needed something to eat it with, other than just salad (pasta’s not really in my life right now; otherwise I’d be all over it). So, I thought, why not try to make very thin faux noodles by shaving zucchini and summer squash with a potato peeler? I’d seen it done to an asparagus in this very pretty video, and hoped it would work with zucchini.
And it did.
The thin pieces keep the squash from feeling too think and overpowering. It was all so fresh, and light, and filling. The first time I made it, I enjoyed it all completely raw. The second time, I blanched the strings of zucchini for just a couple of minutes to get them slightly tender (if you do that, be sure to put them in ice water to cool them off and keep them from cooking).
In a bowl, I tossed my zucchini “pasta” with a basic homemade pesto and large wedges of homegrown tomatoes — the key to this summer dish, I think.
I hope you try it and like it. What other healthy experiments have you tried with success?