Zucchini is a great, easy alternative to regular grain pasta. It’s light, delicious and easily compliments the other flavors. There are many ways you could cut your zucchini, but we used a mandolin made specifically to julienne vegetables. If don’t have a mandolin, and you can either use a vegetable peeler or a knife. The peeler method will give you long flat noodles, and if using a knife, just cut the zucchini into thin slices, stack up, and cut again lengthwise into little thin sticks. You do not need to pre-blanch the zucchini however, if cutting them yourself you may want to or the zucchini may be a little crunchier due to the larger size. We like to toss our zucchini in a garlic oil with baby tomatoes, fresh red chili pepper, goat cheese and a squeeze of fresh lemon juice.
4 Medium zucchini
1/4 Cup olive oil
3 Garlic cloves, chopped
1 1/2 Cup baby tomatoes, sliced in half
1 Red chili pepper, sliced (can be substituted for red pepper flakes)
1/3 cup Ile de France goat cheese, crumbled.
Salt and Pepper
Cut zucchini using a mandolin or one of the other methods described above.
Heat a saute pan with the olive oil over medium – low.
Saute garlic in olive oil until lightly browned and fragrant.
Turn off heat and put the zucchini noodles, tomatoes and red chili pepper in pan. Season with salt and pepper to taste and toss to combine.
Remove from pan and put in serving bowl or individual bowls.
Top with goat cheese crumbles and lemon juice.