When I posted about Avocado Cream Sauce, I told you how delicious the recipe was with Zucchini Spaghetti. After dinner at a Mediterranean grill, where I was serve raw zucchini pasta, I started toying with the idea of a flexible version. Luckily for me, my very first attempt was successful! To make Zucchini Spaghetti you will need a vegetable julienner. Now, I don’t actually expect everyone to have one of these convenient, handheld tools. So, for Zucchini Fettuccine, you can use a vegetable peeler instead.
Breaking down a large specimen is a quick process. Really, it only takes a minute or two. While the julienner is in action, you can start heating up a medium sautée pan with a tablespoon of olive oil, minced garlic, and red pepper flakes. By the time you’re done with the zucchini, and snacking on the ends, the pan will almost be ready for action.
When the oil is hot, add the zucchini strands and a pinch of salt and pepper. Swirl the pan for a minute or two, until the reach your desired tenderness. I like mine bendy like true spaghetti, but still fresh. When it looks good to you, remove from the heat and serve immediately with a squeeze of lemon. This dish is vegan as is, but parmesan cheese is a good addition! Feel free to add or subtract any flavorings that you’d like. This is only a method (and a really good way to use a garden full of squash!)
A Teenage Gourmet original! This recipe serves one, and it’s vegan.
- 1 large zucchini
- 1 Tablespoon olive oil
- 1 clove garlic, minced
- red pepper flakes
- lemon juice
- freshly grated parmesan cheese (optional)
- salt & pepper