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Zucchini & Summer Squash Noodles
From Farm Where Life is Good
<p>Simple little treatment of the various squashes. Easy to do, and adds a twist to the plate and mouth— not just another pile of sliced/cubed squash.</p>Source: Razzmatazz (Entered by Lara Rasmussen Anderson)
Serves: You choose
1 zucchini or summer squash per person
sea salt and ground black pepper
Step by Step Instructions
- With a vegetable peeler, carefully “peel” long strips of squash. Work your way around the squash so you end up with a small round core, instead of ½ a squash too flimsy to hold. (Toss the chopped core into your next pasta sauce, fresh salad or smoothie.)
- Mound the “noodles” on a cookie sheet and sprinkle w/ salt and pepper; drizzle olive oil over “noodles” and pan. Now comes the fun part! Massage and toss and swirl the “noodles” to coat them with oil and seasoning. Then distribute them relatively evenly over the pan, such that they are in somewhat of a 1-2 layer arrangement, slightly bunched up.
- Bake @ 350F for 15min. Serve as a side or on the center of a dinner plate topped with pasta sauce.
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