Close this window

Zucchini Noodles with Parmesan Sauce

From "The Reluctant Entertainer" by Sandy Coughlin

Zucchini Noodles
12 small zucchini
2 Tblsp. olive oil
salt and pepper

Parmesan Sauce
10 garlic cloves, pressed
2 Tblsp. olive oil
2 cups whipping cream
1 cup fresh, grated parmesan cheese
salt and pepper

With a potato peeler, create long, wide zucchini ribbons by starting at the top of each zucchini and peeling down the length of it. Turn after each peel to get all the green part first. Continue peeling until the center portion becomes too thin, and discard the rest.
Heat a large skillet on medium-high and add the olive oil and zucchini noodles. Sauté for 2-3 minutes. Do not overcook or they will become soggy. Add salt and pepper to taste.
In a saucepan, sauté the pressed garlic in oil. Add the whipping cream, turn the heat to high, and stir until it begins to boil. Then turn the heat down to low and simmer for 10 minutes. Remove from the heat and stir in the parmesan cheese, salt and pepper. Pout over the “noodles” and serve. Serves 6-8

Terri’s note:
For more great ideas and details about how to substitute Zucchini for pasta, see my recipe page for Zucchini Pasta


 

Close this window