We have a long-term plan to convert some of the flower jungle in our yard into a vegetable garden. In the meantime, we’re immensely thankful for a number of friends who sent zucchinis, pears, corn, tomatoes, apples, lettuce, kale etc. our way this summer. It was a good year for zucchini… which required us to increase our repertoire of zucchini dishes to eat our way through two huge ones. This adventure introduced us to a new favourite- zucchini pasta.
adapted from Patisserie Natalie
3 cups grated zucchini
2 teaspoons butter, margerine or olive oil
1 teaspoon thyme
2 cloves garlic, crushed
Cut the ends off both zucchinis. Using a julienne peeler, peel the zucchinis until you reach the soft center. Save the center for a stir fry or omelette. Place a quarter of the julienned zucchini into a large colander and generously sprinkle with salt. Repeat three times with the remaining three quarters of the zucchini. Let sit for 15 minutes. Rinse well with cold water and let sit for 15 minutes to drain. Place half the zucchini in a large kitchen towel and squeeze as much moisture out of it as you possibly can. Repeat with the other half.
Heat a large skillet on high heat. Add butter or olive oil and add zucchini, thyme, garlic, salt, and pepper, just until soft. Sprinkle with fresh parmesan and enjoy!
* The julienne peeler is a handy kitchen gadget that turns any vegetable into a spaghetti noodle. It works great for carrots and zucchini.