Friday, September 13, 2013

Zucchini Ribbons in Oil & Garlic via Natasha Scott

Crop Share member Natasha Scott (not a Scott for long as I hear it's the 30 day countdown till her wedding, yay mawage!) can always be counted on coming up with super healthy takes on traditional recipes.  Her own blog Tash's Noshes has lots of great recipes, and they often contain Crop Share veggies and fruits.  Recently she got a spiral cutter and thus zucchini pasta was born.  This recipe hasn't made it to her blog yet, so I picked her brain for the yummy recipe to share with you all.  While a spiral cutter makes this a cinch, you can also use a potato peeler to achieve some of the same effect.  In the recipe below she just did a simple light oil and garlic preparation, but this would be fantastic with some pieces of grilled or sauteed chicken, or even try tossing with some marinara to see who all you can fool that they're eating pasta made from veggies!

Zucchini Ribbons in Oil & Garlic

4 zucchini, sliced with a spiral slicer or a potato peeler
1-2 tsp olive oil
2 tsp garlic, minced
coarse ground salt & cracked black pepper to taste

Heat olive oil in pan over medium high heat, add in zucchini and garlic, and saute for 3-5 minutes, until zucchini is cooked through but still retains some crunch.  Season with salt and pepper to taste and serve immediately as a side dish or as it own pasta dish.

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