Cooking On The Q With Shelli! Zucchini Spaghetti

Cooking On The Q With Shelli!

Zucchini Spaghetti from Lois Hriczak of Budd Lake

Ingredients:

3 zucchinis (use the size that can fit into your spiralizer)

Olive oil to coat your pammed-up big-ass cast iron pan

Kernels from 2 ears of corn

2 cups cherry tomatoes

5 cloves of chopped up garlic

Salt & pepper

Handful of grated parm

Directions:

Use a spiralizer to cut your zucchini into spaghetti-like strips.

Pam up a big-ass cast iron pan and generously coat with olive oil.

At a medium-low heat, when olive oil starts to steam, add the washed cherry tomatoes and cook until they start to blister (they will pop open a bit).

Then add the garlic just until you can smell it.

Add the zucchini and cook a few minutes, just until it’s tender.

Remove from heat, add a handful of parm and toss. OMG- it doesn’t taste like pasta but is EXQUISITE!!!

Best of course, if you grow your own or at least get freshest produce you can buy.


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