“ Crisp zucchini "noodles” are an ingenious and aesthetically pleasing way to use up a garden full of this prolific summer squash for a healthier variation to pasta night. Tangy feta, salty olives, and lightly toasted pine nuts provide a balance that is palate-cleansing, fresh, and a perfect end-of-summer treat. Rebeccah, Recipe Hunter ”
Pasta night will always have a special place in our hearts – even with pasta that’s only masquerading as such! Zucchini is surprisingly easy to manipulate into a decent semblance of pasta and with the abundance packing farm stands and gardens, it’s time to get unique in using them. While it is common to treat zucchini noodles as other pasta, and serve with generous portions of hearty marinara sauce, for a blazing hot summer day we prefer this unique lighter variation. Gently sautéing the zucchini with garlic oil makes for wonderfully fragrant and more tender ribbons that are reminiscent of the pasta they’re emulating. Bright clear notes of feta highlight the freshness of the zucchini, both of which balance the stronger flavor of the olives, with pine nuts finishing off the dish with a satisfying crunch. Whether we qualify this as a pasta or seasonal salad, this dish is quick to throw together and a healthier, gluten free option to ubiquitous pasta dishes.
“ Most of the food I make is wholesome and healthy for both the body and the environment. I try to use local and seasonal ingredients as much as possible, and I love creating vegan and gluten-free meals. Healthy doesn't have to be boring, and a meat-free lifestyle can be delicious, too! ”
University of St. Andrew’s student of international relations by day, food blogger by night, Genevieve is the fresh young voice behind Life is Like a Dumpling, perpetually optimistic about making sure everyone knows that food can be just as tasty as it is good for you. Raised between Hong Kong and Toronto, Gen’s recipes have a distinct international flair, made inventive by criss-crossing cuisines, cooking styles, and the pure desire to make interesting healthy meals no one could refuse. Not only are her recipes vegetarian, but many are either vegan, gluten-free or have the option for both. Even with a majority of her recipes being gluten free, Gen doesn’t let that stop her from making delicious cakes, tarts, biscuits and other assorted baked goods that are normally off-limits to the gluten-conscious. With excellent photos that make each recipe more visually appealing than the last, we can’t wait to see what Gen cooks up in her kitchen this term!
If you want to make wide, thin ribbons of zucchini for raw salads or sautés but don’t have a fancy mandoline slicer, don’t fret. We’ve got an easy solution.Read the full tip >
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