Zucchini Noodles

If you planted zucchini this year in your garden, I imagine, if yours is producing anything like ours you have a lot.  We like it cooked a lot of different ways - bread, cake, savory pies, fries, cut up in tomato veggie sauce, pancakes, and even raw on a vegetable plate.  We tried a new way tonight and I think it was a success.

While mom was here we went to the Sunflower market for a few produce items and they had a promotional magazine at the check out.  I picked it up and saw a recipe for zucchini noodles with tomato sauce.  Although none of the ingredients were cooked in the recipe in the magazine, we thought we would give it a try and put our own spin on it.

I have a tool called a julienne peeler.  You can buy them at any place that stocks a good variety of kitchen tools. We used the peeler on the zuchinni to make thin long strips - like noodles.   If you buy this tool, you will find yourself using it more than you think.  It is great for julienning veggies for soup and salads.  Even potatoes!

Ralph made a sauce with some of our home grown roma tomatoes, onions, garlic and a few seasonings all sauteed together.  We didn't cook the zucchini because we didn't want it too mushy.  When we were ready to eat we poored the hot sauce over the zuchinni noodles.  We grated a bit of parmesan cheese to go on top.  Tasty!

The noodles almost immediately started to expell their liquid, which we knew would happen.  Thankfully not enough to make the sauce to watery.   You could probably salt the raw zucchini noodles and let them drain the excess liquid, rinse them and then poor the sauce over.  Because of the warm sauce the noodles weren't completely raw when we sat down to eat.  I would describe them as al dente.  This dish along with some home made breadsticks makes for a great meal and super healthy too!  You could add meat to the sauce if you so choose. We will definitely make this again -