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.