Zoodle Noodles! ~ From The Zucchini Patch

It’s been a busy and exciting start to the growing season! Having produce available at the Freight House Farmers Market and, in the near future, QCbuylocal.com has been both challenging and rewarding. A lot of hard work goes in to growing hazard free produce but meeting so many new people at the market willing to share their stories and allowing me to share mine has been the biggest reward.

Zucchini time has fallen upon us so it only seems appropriate to repost one of my zucchini favorites. Enjoy!

I am a bona fide, certified, hardcore, life long pasta lover! So when I tell you that making zoodle noodles from the zucchini patch in your back yard will make you temporarily break up with pasta, believe it is so!

Those of us who plant zucchini usually end up with enough that it’s hard to come up with new ideas of how to eat it before it gets boring and you can’t wait for zucchini season to be over so you can get on with your life and the other veggies in the garden. At some point you can’t even give the stuff away.

I have heard so much about making noodles from veggies using spiralizers recently. But what about those of us who don’t own a spiralizer nor do we wish to add yet another gadget to the already crowded kitchen cabinet or pantry?

Well, you can all relax because you can still make these without one.

My Zoodle Making Mandolin

I do have a mandolin which is how I made mine. You really only need a sharp knife to cut the zuc’s into strips but I will tell you that is a bit too tedious for me. I purchased my mandolin a few years ago after many years of denying the truth, it really is a great gadget. And only after I found one on clearance for a ridiculously low price. It has served me well, just beware of the sharp blades. The first few times I used it, there was blood involved.

The thing about making zoodles is that you can top it with anything you would put on spaghetti or fettuccini so you get something new every time.

My zoodle experiment had an over all Mediterranean flare to it but any pasta topping is fair game.

Making the Zoodles

Once you have a big ol’ mess of zoodle strips made,

you can use 2-3 tomatoes chopped up or, since my tomatoes are still green right now, I used a jar of home canned stew tomatoes that has a little onion, bell pepper, and Italian herbs added. This is from last years garden and makes a great addition to pasta dishes or chili. Today, it was used for zoodles.

I also added freshly minced garlic. Combine these in a skillet to cook for a few minutes till garlic is fragrant.

Then I chopped up some dried tomatoes (also from the previous years garden), Kalamata olives, and some capers. Toss them in too.

If you need to add a little additional liquid, a little dry white wine will do the trick (or water or chicken/vegetable broth).

Add the Zoodles to the skillet to cook till just tender crisp. Don’t walk away from the stove. This happens quick!

I also chopped up some fresh herbs from the herb garden but dried Italian seasoning will work (but add it with the tomatoes), and then I threw in some red pepper flakes to taste at the last minute.

Top it with feta cheese to serve.

I’m just gonna tell ya . . . you’ll wonder where zoodles have been all your life.

Mediterranean Zoodles

2 medium or 4 small zucchini made into noodle sized strips

1-2 Tbsp EV Olive Oil or Coconut Oil if you’re using fresh tomatoes

2 Cups tomatoes chopped (or home canned Italian seasoned stew tomatoes)

2-3 minced garlic cloves

1 tsp Dried Italian Seasoning (if you don’t have fresh herbs)

Or about 1/3 cup chopped fresh basil, oregano, and basil

2 Tbsp capers

1/4 cup Kalamata olives coarsely chopped

1/4 dried tomatoes coarsely chopped

1/4 cup dry white wine (or water or chicken/vegetable broth)

salt and pepper to taste

red pepper flakes to taste

feta cheese for topping

In a large skillet, add oil, and garlic and tomatoes (and dried seasoning if using). Cook for about 4-5 minutes till garlic is fragrant. Add olives, capers, and dried tomatoes and continue cooking till heated through.

Add zucchini zoodles, wine, salt, pepper and red pepper flakes and cook till zoodles are tender crisp which will only take a few minutes.

Add fresh herbs and top with feta.
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