How to Prevent the Zucchini Apocalypse, Part 1
It is also the time of year when desperate gardeners start slipping zucchinis into unlocked cars. If you find yourself at either end of this situation, I’ve got a great recipe for you. It will take care of 4 – 6 zucchinis, and a few other things that are just coming into season right now.
Want more zucchini ideas to ward of that sense of impending doom? We’ve got a collection just for you.
Now, you can use a regular peeler for this recipe, but I would recommend either springing for a spiralizer (takes up a bit more space in your kitchen, so its a bit more of a commitment) or a julienne peeler. I recommend either the Swissmar or Kuhn peelers if you purchase online. The only place I could find that sold them locally was the Good Food Store.
In the summer, we eat a lot of zucchini pasta at my house. It is is my #1 defense against the zucchini apocalypse. And a great way to replace a grain with a vegetable. And trick my unsupsecting child and husband. They’ve figured it out by now, but I can blend pasta and z-pasta together and they are pretty darn happy.
This salad is so simple and so good. I am always surprised at how delicious raw zucchini and carrots taste with a bit of garlic,salt, and olive oil on them.
This is great on its own. You can add a few things to it if you are trying to purge your fridge. I added scallions to it cause I had such fresh, lovely ones today. I made it at the office, and decided it would be my lunch. I put some sliced turkey and ham on the side (and a plopped a little mayo on the side too, because I am a mayo freak). Great meal!
Other additions include mozzerella, tomatoes, chunks of bread. . . Sides of toast! I’m guessing a little spiralized kohlrabi wouldn’t be bad, either. Maybe olives? But I haven’t tried those yet.
adapted from Diane Sanfilippo’s book, Practical Paleo
- 1/4 cup olive oil
- 1/4 cup fresh basil (I’ve used dried in a pinch, just reduce by a 1/3rd (4 teaspoons)
- 1 clove garlic, grated
- 1/2 teaspoon salt
- Pepper to taste (I used white pepper, but black pepper is great too)
- around 5 cups spiralized or julienned zucchini or summer squash – I used 3 medium squash plus two of the patty pan
- 1 medium carrot, julienned, peeled or spiralized (when tomatoes come into season, you can use those instead)
- 1 scallion (optional)
I peeled my zucchini, the noodles just work better that way. But you certainly don’t have to. Spiralize or julienne peel your squashes. I spiralized mine, using the larger noodle setting. Set aside. If you want to get a bit of the water out of the zucchini beforehand, salt the zucchini noodles before you set them aside.
Combine dressing ingredients in a large bowl.
Peel the carrots right into the bowl with dressing.
If you opted to salt the squash, now’s the time to take a clean rag, towel, or paper towel and squeeze some of the water out into the sink. (I didn’t do this – I just don’t care enough about the slightly watery situation.)
Add the squash and toss with your hands. Grind a little fresh pepper on top. I added a few scallions here, too. Tastes great either way.
Eat right away, or stick in the fridge to let the flavors combine.