You know what this recipe is good for? All of those gigantic zucchini that you are running out of ideas on how to use. Don't get me wrong, I love a good zucchini bread, but how many zucchini breads can I bake this summer? And as much as I love to cook, I get pretty excited over new recipes that have few ingredients, take about 5 minutes, and are delicious. Especially right now during the summer months when the kitchen is too hot to cook and the family is getting hungry for dinner.
So I give you, zucchini "noodles". These are honestly really good. Do not be scared by the raw factor. And have fun experimenting with different ways to serve them. Pesto is exceptional with these "noodles", add in some tomatoes and you have a great EASY summer meal.
serves 2 extra-large portions
2-3 medium sized zucchini
3 tablespoons olive oil
1-2 tablespoons soy sauce
1 teaspoon sesame oil
Wash zucchini leaving the ends on (easier to hold). Using a julienne peeler, simply peel the zucchini until you have reached the seeds (toss this portion). Place "noodles" in a medium sized bowl.
In a small bowl, whisk olive oil, soy sauce and sesame oil. Pour half of the dressing onto the "noodles". Mix and taste. Add remaining half, if needed. Top with sesame seeds. Serve.
*Serving options: Adjust dressing ingredients as needed for taste and quantity. Add hot chili oil at the end. Mix in other vegetables, like carrots or scallions. Top with chopped cashew nuts.