My favorite dinner! Around our house, we eat some variation of zucchini linguini twice a week. Why? Because it is delicious, easily takes on the flavors of whatever you dress it with, and gives you the "feel" of pasta sans the carbs. What could be better?
It takes a little while to make noodles (or zoodles) out of zucchini, so if I have time I will spiralize them on Sunday night to have in the fridge. Oh yes, PREP and PLAN= success! I use the Vegetable Spiralizer below.
It takes a little while to make noodles (or zoodles) out of zucchini, so if I have time I will spiralize them on Sunday night to have in the fridge. Oh yes, PREP and PLAN= success! I use the Vegetable Spiralizer below.
http://www.amazon.com/Paderno-World-Cuisine-A4982799-Tri-Blade/dp/B0007Y9WHQ
To be honest, I had to watch a YouTube video to learn how to use this machine. In terms of quantity, I use 2 large zucchinis per person I am serving (or 3 smaller). I wash them, and cut the very ends off and then they are ready to spiralize. I use the medium blade (the machine comes with 3 blades). A little spiralizing fun and my "zoodles" are ready. I usually capture them in a bowl or tuppaware as they come off the machine, and store in the fridge until ready to use.
To cook the zoodles- I usually warm up my large cast iron skillet on medium heat. I add a tbsp of olive oil, and some chopped garlic (2 cloves per person). Once the garlic is starting to brown, add the zucchini noodles. They are quite large and cumbersome at the beginning, so I generally cover the pot and allow them to steam a bit (about 20 min) so that they shrink down a bit. Then I remove the cover and sautee until soft/translucent. Now you have cooked zucchini noodles that you can do whatever your heart desires with! (As an alternative, do not cook and use in a cold dish with perhaps a peanut/thai sauce- Mmmm!!!)
Zucchini Linguini with Roasted Garlic, Broccoli Florets, and Baby Scallops:
Makes 2 dinner portions
Ingredients:
-4 large zucchini squash (green), washed and ends cut off
-4 cloves garlic, minced
-1 head broccoli, washed and cut into florets (I cut up the stem too- no waste!)- [can also substitute 1 pound of mushrooms here and sautee with the garlic in a separate pan from the zucchini instead of roasting broccoli]
-Scallops, baby, ~20, thawed
-Extra virgin olive oil, 1-2 tbsp
-Grated parmesan cheese, to taste
-Black pepper, to taste
-Optional: 2/3 cup red sauce or in this case I used 4 tbsp Cheeky Monkey Foods Tomato Garlic Oil and used less cooking oil to sautee (as contains oil)
Method:
-Make zucchini noodles using a Vegetable Spiralizer as outlined above (can make ahead)
-Preheat oven to 400 degrees
-Toss broccoli and garlic in 1 tbsp olive oil and lay on a baking sheet
-Roast for 25-30 minutes, or until brown and remove from oven, set aside
-Meanwhile, heat 1 tbsp olive oil over medium heat in a large skillet (that you have a cover for)
-Optional: sautee extra garlic over medium heat until brown
-Add zucchini noodles and cover- allow to steam for about 20 minutes
-Once steamed down a bit, sautee noodles until translucent
-Meanwhile, heat a small skillet and add 1 tbsp of grassfed butter over medium heat
-Once butter has melted, add scallops to the skillet. Sear about 3-4 minutes on eat side, until opaque
-Portion cooked zucchini noodles into 2 bowls. Top each bowl with 1/2 the broccoli and 1/2 the scallops. Drizzle 2 tbsp Cheeky Monkey Tomato Garlic Oil on top of each bowl, sprinkle with generous portion of parm + crack some black pepper. Mix it all up and devour.
Enjoy!!
Xx
To cook the zoodles- I usually warm up my large cast iron skillet on medium heat. I add a tbsp of olive oil, and some chopped garlic (2 cloves per person). Once the garlic is starting to brown, add the zucchini noodles. They are quite large and cumbersome at the beginning, so I generally cover the pot and allow them to steam a bit (about 20 min) so that they shrink down a bit. Then I remove the cover and sautee until soft/translucent. Now you have cooked zucchini noodles that you can do whatever your heart desires with! (As an alternative, do not cook and use in a cold dish with perhaps a peanut/thai sauce- Mmmm!!!)
Zucchini Linguini with Roasted Garlic, Broccoli Florets, and Baby Scallops:
Makes 2 dinner portions
Ingredients:
-4 large zucchini squash (green), washed and ends cut off
-4 cloves garlic, minced
-1 head broccoli, washed and cut into florets (I cut up the stem too- no waste!)- [can also substitute 1 pound of mushrooms here and sautee with the garlic in a separate pan from the zucchini instead of roasting broccoli]
-Scallops, baby, ~20, thawed
-Extra virgin olive oil, 1-2 tbsp
-Grated parmesan cheese, to taste
-Black pepper, to taste
-Optional: 2/3 cup red sauce or in this case I used 4 tbsp Cheeky Monkey Foods Tomato Garlic Oil and used less cooking oil to sautee (as contains oil)
Method:
-Make zucchini noodles using a Vegetable Spiralizer as outlined above (can make ahead)
-Preheat oven to 400 degrees
-Toss broccoli and garlic in 1 tbsp olive oil and lay on a baking sheet
-Roast for 25-30 minutes, or until brown and remove from oven, set aside
-Meanwhile, heat 1 tbsp olive oil over medium heat in a large skillet (that you have a cover for)
-Optional: sautee extra garlic over medium heat until brown
-Add zucchini noodles and cover- allow to steam for about 20 minutes
-Once steamed down a bit, sautee noodles until translucent
-Meanwhile, heat a small skillet and add 1 tbsp of grassfed butter over medium heat
-Once butter has melted, add scallops to the skillet. Sear about 3-4 minutes on eat side, until opaque
-Portion cooked zucchini noodles into 2 bowls. Top each bowl with 1/2 the broccoli and 1/2 the scallops. Drizzle 2 tbsp Cheeky Monkey Tomato Garlic Oil on top of each bowl, sprinkle with generous portion of parm + crack some black pepper. Mix it all up and devour.
Enjoy!!
Xx
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