There's a new kind of pasta on the block. If you haven't been introduced to raw zucchini pasta, it's a clever idea worth knowing. With a julienne peeler, turn raw zucchini into a pasta-like extravaganza. It took merely moments for me to make the above bowl of "pasta." Toss with a fine olive oil and fresh herbs, pesto or favorite marinara. Then add grated parmesan and see what noodle you enjoy more: pasta or zucchini?
A julienne peeler has tiny teeth that cut fine strands. It has many uses in the kitchen so it warrants a place in the drawer. This one is from Kinpira, priced under $20 on Amazon and Sur la Table. Make long strokes, taking the firm outer flesh down to the seeds, then rotate the zucchini, cutting all sides. Discard the core.
One zucchini per serving is an approximation for how much to prepare.
This summer, whenever at the farmer's market or grocery store, I nab zucchini knowing a bowl of raw pasta will, sometime soon, make quite a fine meal and leave the kitchen and this cook cool and collected.
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