Zucchini Noodles, with a warm pine nut & herb dressing.
Such a great way to use up home grown zucchini ... and carb free !
Ingredients
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 To serve: ½ cup finely grated parmesan MethodStep 1
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. Step 2 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. Step 3 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. Step 4 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. |