- 2 medium zucchini, washed and dried
- 3 garlic cloves, peeled and cut into thin slices
- 1 tablespoon plus 1 teaspoon olive oil
- Pinch salt
- Hard Italian cheese for grating
Zoodles (zucchini noodles) are all the rage, but we’ve been making them for years using a kitchen tool you already have on hand. It’s really easy! We make wide, flat zucchini strips using a vegetable peeler and then treat them like egg noodles. They look a lot like pappardelle!
1. Using a vegetable peeler, cut a strip off the long side of one of the zucchinis. You won’t use this first strip in the recipe, so set it aside.
2. Continue cutting strips until you start to see the seeds toward the middle of the zucchini. Stop cutting and rotate the zucchini 90 degrees. Start cutting more strips, again cutting until you reach the seeds.
3. Do this two more times until you have peeled the whole zucchini and are left with just the rectangular seed pod. Toss this in the trash or your compost pile along with the strips of skin you have set aside.
4. Make more strips using the entire second zucchini.
5. Put 1 tablespoon of olive oil in a sauté pan along with the three cloves of garlic. Starting with a cold pan is key, as it gives time for the garlic flavor to infuse into the olive oil.
6. Turn the heat to medium and sauté the garlic until it starts to brown.
7. Once the garlic turns brown, add the zucchini strips and sprinkle with the salt.
7. Sauté the zucchini for approximately 4-5 minutes until it softens.
9. Remove from the heat and put on your serving plate
10. Drizzle the zucchini with the remaining 1 teaspoon of olive oil and top with a grating of hard Italian cheese, such as Parmigiano-Reggiano, Grana Padano or Pecorino Romano.
If you use a Microplane grater for your cheese, the snowfall of shredded cheese is the perfect accent to our delightful papardelle!