Seasonal Pantry: Swap pasta for savory zucchini noodles
If you have a mandoline tucked in the back of a kitchen cupboard, now is the time to get it out and brush off any cobwebs. If you don't have one, you might want to consider heading to your local cookware store.
The mandoline is mechanical, not electrical, and relatively inexpensive, between $20 and $90. It's a good idea to spring for one with changeable blades of varying widths. Those that sit on a work surface are more efficient than hand-held mandolines.
The mandoline is an invaluable kitchen tool during zucchini season. Among the tasks you will perform easily are cutting round slices of zucchini for bread and butter pickles, making wide, thin slices for salads, and making a variety of “noodles,” including pappardelle, fettuccine and spaghetti.
Noodles made of zucchini have become enormously popular in recent years, in part as a response to the demonization of all things that contain gluten and in part because of the popularity of “keto” diets, which eschew most foods rich in carbohydrates.
And then there's zucchini in midsummer: It grows while your back is turned, and it can be impossible to keep up with it. Making noodles is a great way to at least try.
Once you have zucchini noodles, you can use them in place of noodles made from wheat or rice. Those cut into fettuccine make an excellent Alfredo and spaghetti-sized noodles can be dressed with Bolognese sauce or a simple marinara.
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Here is a very simple salad that is light, delicate, and fragrant.
Zucchini Noodle Salad
Makes 3 to 4 servings
1¼ pound zucchini, ends trimmed
- Kosher salt
3 tablespoons best-quality extra virgin olive oil
1 lemon
1 garlic clove, crushed
8-10 large basil leaves, cut into thin julienne
- Handful of cherry tomatoes, quartered
4 ounces feta cheese, crumbled
- Black pepper in a mill
2-3 small basil sprigs
Using a mandoline fitted with its wide blade, cut the trimmed zucchini into thin noodles and put them into a medium serving bowl.
Season lightly with salt and set aside for about 20 minutes. Drain off any liquid that has collected in the bowl.
Drizzle the olive oil over the zucchini, followed by the juice of the lemon. Add the garlic and basil leaves and toss very gently.
Transfer to a serving platter.
Scatter the cherry tomatoes and cheese on top of the zucchini, season with salt and several turns of black pepper, garnish with basil sprigs, and enjoy right away.
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This salad has the bright, spicy flavors of many Southeast Asian salads and is inspired, specifically, by green papaya salad. You can adjust the heat if you like by adding more chiles or by omitting them entirely.
You may also use roast chicken or roast pork instead of the shrimp.
Vietnamese-Inspired Zucchini & Shrimp Salad
Makes 4 to 6 servings
1¼ pound zucchini, ends trimmed
1 medium carrot, trimmed and peeled
¼ cup lime juice, from 2 to 3 limes
2 tablespoons fish sauce, plus more to taste
2 tablespoons sugar, plus more to taste
1 garlic clove, minced
1-2 Thai chiles or 1 serrano, minced
8 ounces Oregon baby shrimp, rinsed and drained
3 tablespoons roasted peanuts, chopped
3 tablespoons chopped fresh cilantro
Using a mandoline fitted with its smallest julienne blade, cut the trimmed zucchini into noodles and put them into a medium serving bowl.
Use your fingers to fluff the noodles and make sure they are separated into individual strands. Cut the carrot similarly and put it into the bowl with the zucchini. Set aside.
Put the lime juice, fish sauce, sugar, garlic and chiles into a small bowl, and stir to dissolve the sugar. Taste and correct the seasoning, adding more fish sauce and more sugar if it seems a bit flat.
Add the shrimp to the bowl and pour the dressing over it.
Use two forks to lift and drop the vegetable noodles several times to distribute both the dressing and the shrimp. Do not mix vigorously as you don't want to break up the noodles.
Scatter the peanuts and cilantro on top and enjoy right away.
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Zucchini and basil are seasonal siblings; they both love the sun, and they both welcome garlic. They are delicious together, too.
This dish is best at room temperature and should be allowed to sit a bit before serving, so that the pesto and the zucchini mingle.
However, if you prefer, you can plunge the zucchini in boiling salted water for 1 minute and drain it thoroughly just before adding the pesto.
Zucchini al Pesto
Makes 4 to 6 servings
2 pounds zucchini, ends trimmed
2 cups fresh small basil leaves, loosely packed
4-6 garlic cloves, peeled and crushed
1 teaspoon kosher salt, plus more as needed
1/4 cup fresh Italian parsley, leaves only
3 ounces Parmigiano- Reggiano, Estero Gold, or Vella Dry Jack, grated
1/2 cup best-quality extra- virgin olive oil
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