WHAT INSPIRED THIS PASTA DISH THAT ISN’T? A small gadget known as the “julienne peeler.” The peeler can quickly turn zucchini into thin noodles, or “zoodles.” Use it to peel yellow squash, and you’ll have “yoodles.” Sauteed, these zoodles and yoodles recall good spaghetti when cooked al dente — but without the carbs!
My step-by-step recipe for Zoodles and Yoodles with Garlic:
Don’t like garlic? Omit it.
And by the way, no matter how much certain gardeners like to brag about their “baseball bat” size zucchini, it is the petite zukes which offer the most flavor. So look for squash which is no longer than 8 inches in length.
Now obtain a julienne peeler. The one you see pictured above is from “Hiroko’s Kitchen.” It set me back $20. I have a similar model from “ProFRESHional” that cost me only $6 at Amazon. Both work equally well.
Keep rotating and peeling the squash until you reach the core. The core is filled with seeds, and thus it will not peel attractively. Throw this part onto your compost pile, or eat it raw, or save it for soup. Whatever floats your boat, baby.
And are you thinking what I’m thinking? This faux pasta is a heck of a lot faster to make than actual pasta. There’s no 20 minute wait for the water to boil!
As a matter of fact, while you are savoring these garlicky strands, you might as well plan something sinful for dessert.
Here’s a copy and paste version of the above:
Zoodles and Yoodles with Garlic
Kevin Lee Jacobs (www.kevinleejacobs.com)
Ingredients for 1 large or 2 modest servings
2 zucchini, each no longer than 8 inches in length
2 yellow squash, 5-8 inches in length
2 tablespoons unsalted butter
1 tablespoon olive oil (or the oil of your choice)
2 cloves garlic, minced
Kosher salt and freshly ground pepper — a generous pinch of each
2 teaspoons minced parsley
2 tablespoons shredded Parmesan, Romano, or Asiago cheese
Special Equipment: a julienne peeler
1. Slice off the stem and blossom ends of the zucchini and yellow squash. Using the julienne peeler, peel the squash until you reach the seed-filled cores. Save the cores for soup, or for raw eating.
2. Heat the butter and oil in a skillet set over a medium flame. When the butter melts, add the garlic, and saute for 15 seconds. Then add the julienne strips of squash, and saute until just heated through — 60-90 seconds.
3. Divide the squash between 2 plates, and top with the parsley and cheese. Serve immediately.
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