Zucchini grows faster than your appetite does after an intense summer workout – and come August, there’s plenty of it. Gardener or not, now is the prime time to sneak this vitamin A filled veggie onto your dinner plate, and with it’s noodle-making abilities, it’ll be easy to do so.
Containing a mere 33 calories per medium zuke, the summer squash makes for the perfect pasta swap. Alas, a solution that lets you send a pile of pasta high onto your plate without feeling weighed down afterwards. All you need is a cheap julienne peeler and a few minutes of time. From our Meatless Monday columnist and food blogger Grace:
“You should find the julienne peeler rather easy to use. Simply place your zucchini on a flat surface, and slide its blade from one end to the other. Repeat until you get down to the end.”
With any leftover zucchini scraps from the process, Grace places those right into the blender with the avocado cream that tops this recipe. It lends a bit of decadence to this light and fresh, summer-in-a-bowl recipe. As Grace says:
“With a bowl full of the whole summer garden – sweet corn, juicy tomatoes, fresh herbs – this is a good place to start the zucchini noodle marathon that’s bound to follow. Here, you get a whole bunch of fresh ingredients to keep things light, but also a richness from the avocado that pulls it all together. For presentation purposes, keep it all separate like pictured [above]. But you’ll definitely want to give everything a good mixing with your fork before diving in.”
Head on over to FoodFitnessFreshAir for the recipe, and get ready for a Meatless Monday pasta party that’ll make you feel fresh.