I have to admit, I don’t have the greenest thumb when it comes to gardening. Well, it’s that AND the elk and deer around our neighborhood love to chomp just about anything we plant, often right before we had planned to harvest. The one vegetable that I can proudly say we’ve had success growing is the under-appreciated zucchini. I like it raw – maybe dipped in hummus or drizzled with a little olive oil. I like it grilled, chopped into stir fries, baked into muffins and I love it cooked or raw when my wife makes it into noodles. Here is one of our favorite ways to enjoy zucchini.
The recipe serves about 3 (for more, just spiralize another zucchini!)
1 tablespoon extra virgin olive oil
½ small onion, peeled, thinly sliced
1 clove garlic, minced
1 cup organic baby plum tomatoes, sliced in half
1 cup broccoli – mostly florets, chopped in small bite sized pieces
¾ cup snap peas
1/2 organic red bell pepper, thinly sliced
2 medium zucchinis, spiralized or shaved with a julienne peeler
2 tablespoons lemon juice
1 tablespoon each fresh basil, parsley, and mint
salt and pepper, to taste
1/2 cup shredded Parmesan cheese
3 tablespoons pine nuts
Options: pesto or marinara sauce
Heat a large skillet over medium heat and add in the olive oil. Once relative hot, add in the onion and garlic, and sauté a few minutes (but don’t overbrown). Stir in the tomatoes, broccoli, snap peas, bell pepper, and allow to cook for about five minutes. Add the spiralized zucchini (noodles), and lemon juice. Cook for about 5 minutes or until all the veggies are warm and al dente.
Toss in fresh herbs, salt and pepper.
Serve in bowls and top with fresh shredded Parmesan and pine nuts.
As an option, you can also stir in a few tablespoons of pesto or marinara sauce – equally delicious.