|
Instructions |
|
|
I washed the zucchini and cut a thin slice off the bottom of
each one so they wouldn’t roll around on the cutting board.
|
|
|
Then, I placed the zucchini flat-side down on the cutting board
and went to town with the julienne peeler. I kept the top on, so
I could grasp it to keep the squash steady. Poof! A big bowl of
noodles!
|
|
|
You can always quickly stir-fry ‘em, but today, I placed the
noodles in a covered microwave safe dish and nuked them on
high for about 2 minutes. I watched them closely so I wouldn’t
overcook them. Nobody likes soggy noodles.
|
|
|
I drained the excess liquid and tossed the zucchini with salt
and pepper, and topped them with Rao’s marinara sauce and
meatballs (which you can easily make from sausage).
|
|
|
Originally Submitted
1/5/2013
|