I was trying to use up some zucchini and this recipe was suggested by 3 separate people on FB.  This recipe may not be new to some people, but I’d never heard of it before!

Ingredients:

• 4-5 zucchini
• salt

Directions:

1. Using a vegetable peeler, slice zucchini lengthwise into a colander – they kind of look like pappardelle (like linguine, but wider).
2. After slicing each zucchini, sprinkle zucchini noodles with salt.
3. Allow zucchini noodles to sit for 30 minutes to allow the excess water to drain
4. Blanche zucchini in boiling water for 1 minute.
5. Use zucchini noodles as you would use regular pasta.  I had mine with spaghetti sauce and meatless meatballs.

Variations:

• I actually only had 1 zucchini and combined it with 1 vegetable marrow and 2 yellow squash.
• After blanching, saute zucchini in olive oil, garlic & parmesan cheese – serve as is.
• Place blanched zucchini in a pan and add pesto and sun dried tomatoes – saute for a few minutes and serve.