This is a delicious and low carb recipe that you can make with locally grown squash, with some fresh sugar snap or sweet peas thrown into the mix. Zucchini noodles (zoodles), are packed with nutrients and make a healthy all-vegetable gluten free pasta.
There are multiple ways to cut the zucchini, no matter if you have a chef’s knife or a fancy spiralizer.
Here’s four ways to make it: Use a sharp chef’s knife to cut long thin strips of zucchini noodles. About 1/4-inch wide or smaller is recommended. Run a vegetable peeler down the length of the zucchini to create thin ribbons. Particular julienne peelers that have smaller teeth to create thin strips of vegetable, about 1/8-inch thick, and work well for zucchini noodles. Cut both ends off the zucchini and use a twisting motion with a spiralizer to create zucchini noodles, just like a big pencil sharpener.
The recipe from Disanti Farms, as posted on Facecook:Ingredients for Zoodles: 3-4 large or 56- small zucchini, 1 teaspoon olive oil, 3 cloves minced. Cook garlic briefly in olive oil. Add zoodles to the skillet and cook over medium heat, and sautee until tender.
Avocado Sauce: 2 ripe avocados, pitted and peeled, large handful of cilantro (about 1/3 cup packed), 2 tablespoons lemon juice, 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper and water as needed.