The majority of the reason I wanted to try this was as a test run for zucchini noodles. Spaghetti squash is fine, but it doesn't necessarily work for every application. I'd read somewhere that you could use a julienne peeler to easily cut zucchini into noodles, which was all the excuse I needed to buy yet another small kitchen gadget.
If you don't have a julienne peeler, you could cut the noodles with just a knife, a cutting board, and a lot of patience. I suspect that if you do it that way once, though, you'll be a lot more interested in the julienne peeler for the next time.
|I actually only used three of the zucchini, but they vary in size, so you might want to use all four.|
2 cloves of garlic
3 sun-dried tomato halves
1 tsp dried basil
1 tbsp balsamic vinegar
salt to taste
Julienne Peeler (Highly recommended)
Before you start cutting the zucchini, fill a large pot about half full of water and put it on the stove to boil.
Cut the zucchini into julienne strips. If you have a julienne peeler, it's really simple. you just peel the zucchini over and over again, and the strips come off. If you're doing it with a knife, it's going to take a lot longer. You need to cut each zucchini into strips that are 1/8 inch square, and run the length of the zucchini.
|This is what you're trying to do.|
|Use a bigger pot than I did. Ideally, the zucchini should have a lot more room than that.|
I used sun-dried tomatoes that were packed in a jar with some olive oil, garlic, and other spices. I definitely recommend using something similar if you can find it. The spices on the tomatoes worked well in the finished dish. My jar of tomatoes contained tomato halves, and I used three of the halves. If your tomatoes are cut into smaller pieces, just estimate. Chop the tomatoes into 1/4 inch pieces.
Mince 2 cloves of garlic as finely as you can.
|I find it easiest to smash the garlic with the side of a chef's knife first.|
Then just start chopping the garlic mush until it's almost a paste.
Add the zucchini, garlic, and tomatoes to a large bowl. Add 1 tsp dried basil and 1 tbsp balsamic vinegar to the bowl and toss everything together. Add salt to taste. Serve cold.
- The measurements on this recipe aren't super strict. You can play with the quantities to add more of what you like, and less of what you don't.
- Let the zucchini drain well, or your dish will be waterlogged. I actually put them in my salad spinner because I was impatient about waiting for them to drain in the colander.
- If you like olives, this recipe is a good chance to use them.
- You'll probably want to add a generous pinch or two of salt, because most of the ingredients in this are either sweet or neutral in flavor.
- If you can, let this recipe sit in the fridge for a few hours before you serve it. The flavor improves as everything meshes together.