Squashy

Growing up I remember an abundance of zucchini growing in every single family member's garden.  I also remember a lot of zucchini bread.  Since I live in a city, my garden consists of a giant pot of herbs that is currently being dominated by basil, and about 4 desperate chives.  So I made pesto last night to go with this recipe.  But then the recipe was so tasty I didn't think it needed the pesto.  You can make this in about 10 minutes, and it's delightful. Ingredients:

  • Pine nuts (a whole bunch)
  • Zucchini (2 per person serving)
  • Grated Romano-Parmesan

First, toss a little olive oil in a large flat pan on medium high heat. Toss the pine nuts in, and stir frequently so they get toasty brown, but not burnt.  Burnt pine nuts suck.  You could also use those awesome Cuisinart popcorn makers with the thing that spins on the bottom too if you like.

While the pine nuts are getting toasty, use a vegetable peeler to take the rind off of a zucchini. Using that same motion, continue to peel the zucchini into pasta-like ribbons.  Just work your way around the zucchini until you hit the seeds.  I found that about 2 zucchs per person is a delightful amount for a main dish.

Then, take the toasty pine nuts out of the pan, and set aside.  Add a little more olive oil to the pan, and maybe a splash of truffle oil (because that's how I roll).  Heat up the oil to about medium heat.  Add the zucchini "pasta" to the pan and swirl around.  Cook for about 3-4 minutes, until they become a little soft.  Then take the zucchini out of the pan and place it on a plate covered with paper towels. I did this to dry it up a little bit, but feel free to skip this if you like.

Place zucchini noodles in a bowl.  Sprinkle with toasted pine nuts and grated parm.  Enjoy your yummy healthy easy summer dinner.