Zucchini Noodles, with a warm pine nut & herb dressing.
Such a great way to use up home grown zucchini ... and carb free !
4 medium zucchini
2 Tbsp extra virgin olive oil
1 small red onion, finely sliced
½ cup pine nuts, we used New Zealand grown Pinoli nuts
2 large ripe tomatoes, diced
½ cup basil leaves, finely sliced
½ cup parsley leaves and stalks, roughly sliced
2 Tbsp lemon juice
½ cup finely grated parmesan
Make the zucchini noodles with a tool if you have one, or use a sharp peeler to peel away thick lengths of zucchini. Stack the slices together then cut the strips into thirds lengthwise.
Heat a fry pan on medium heat, add olive oil and onions and sauté for 2-3 minutes until just softened. Add the pine nuts and stir to toast lightly. Add tomatoes; stir to cook for 2-3 minutes until they start to collapse.
Turn the pan up to a high heat, add the zucchini noodles, fresh herbs and lemon juice and toss together until the noodles start to soften. Cook quickly until the flavours a mixed through, just a couple of minutes to keep the zucchini firm.
Sprinkle over the parmesan and give a final toss. Serve as a side dish or enjoy as a vegetarian main course.
Ready in: 25 minutes | Cooking time: 25 minutes
Makes: 4 servings as a side dish or 2 as a main course
Credit: Nadia magazine
Photography: Vanessa Lewis
Tip: Zucchini noodles will keep well in the fridge if kept in a glass covered dish on a damp paper towel.