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| This striped Latino zucchini is a favorite. We grow one Latino plant, one Black Beauty, the variety typical in produce aisles, and one golden variety. Latino is especially good for "noodles" as it retains more crunch than the others. |
The zucchini floodgate has opened, and we are dealing with up to a dozen every day from three plants. We planted six seeds in three hills, then agonized over which 15 seedlings to pull. We've learned the hard way that all you need is one plant every three feet. Otherwise it is a riot of rowdy giant leaves and aggressive bully fruits shoving one another and then you are forced to dive in to deal with them. Zucchini can get ugly.
We enter the zucchini microcosms at our own risk. Even though we give away more than we use, I learn more every year about how to use this abundance. Since bread, pasta, rice and most grains are off the table, I'm always looking for alternatives. I love marinara and other pasta sauces, but much prefer to eat them over something. I seriously do not even LIKE pasta anymore. It makes me feel crappy and bloated, as does wheat-based pizza crust and even rice. So I'm looking at zukes with a new perspective.
Zucchini works for pizza dough and lasagna. But spaghetti-type noodles? Let's try it. Of course, I'm not the first to think of this. Nothing is new under the sun, right? But here's what I did and how and wow, it was surprisingly good and will definitely be repeated.
How to make zucchini noodles—and use them for dinner
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| Select zucchini that is at least 10 inches long. Grate with a cheese grater lengthwise into "noodles." Put into a colander, sprinkle with salt, toss, then drain for 20 minutes or more. Squeeze liquid out before advancing to the next step, which is to saute in a bit of olive oil for a few minutes until "al dente". Don't worry about rinsing off the salt—it mostly goes away as the liquid drains. How much zucchini to grate? Figure on one 10-incher per person. Don't include the inside where seeds are forming. |
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| Zucchini noodles ready for sauce. They're not at all mushy. These were made with the Black Beauty variety, which is easily grown and may be purchased in almost any grocery. I sauteed them in olive oil and butter with a bit of minced garlic for a few minutes, until they were al dente. |
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| This is the last of the 2011 frozen marinara sauce, to which I added a bit of this year's basil and some of Paul's serrano sauce for a little kick. He deserves a little kick himself. |
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| On the side was broccoli, basil, and sweet onions from the garden and store-bought cauliflower tossed with a great garlic/sesame seasoning mix I purchased at the Grants Pass Growers' Market with a Candy's Farm label. Unfortunately, Candy's Farm, Salem, Oregon, doesn't appear to have a web presence. But, if you get a chance, they make a great blend of roasted garlic, lemon grass, sesame seeds, veggie flavoring, ginger, and salt. I melted a little mozzarella cheese on top. |
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| Dinner's on! Homemade marinara with a little sausage over zucchini noodles topped with grated Parmesan and a big side of broccoli, cauliflower and onions seasoned by Candy's Farm. |
