Zucchini "Pasta"
As I’ve said before, you really don’t need any fancy kitchen equipment to cook 99.5% of the things you’re likely to want to make at home, and I think investing in any big, expensive equipment (Antigriddle, anyone?) when you’re first starting out is a poor decision.
There are, however, a few intermediate toys that are nice to acquire along the way. Ones that aren’t too expensive and will get used often enough to make them worth the storage paper. A food processor is one. A mortar and pestle is another.
And a mandoline is one I highly recommend. It looks like a medieval torture device, but it’s much more affordable and it will make perfect thin slices of zucchini for this “pasta” faster than you can say antigriddle.
No tricks here, except that you want the zucchini sliced very thin. It’s a terrific light summer supper served with some crusty bread for sopping up leftover sauce.
Zucchini “Pasta”
3 large zucchini, sliced very thinly lengthwise
1 16 oz. can diced tomatoes
1 medium onion, chopped
3 cloves garlic, chopped
oregano, marjoram, salt, and red pepper flakes (optional)
1. Saute garlic and onion in a generous amount of olive oil until onions soften.
2. Add tomatoes and heat through. Add seasonings and mix.
3. Add zucchini, cover, and cook until soft.
4. Serve with parmesan cheese, freshly ground black pepper, and some crusty bread. No antigriddle necessary.
