Saturday, February 25, 2012

Julienned zucchini

. . .  really does make amazingly good noodles. You have to toss them with salt, let them "sweat" for 20 minutes or so (to avoid wateriness), and pat dry with a paper towel or clean, smooth dishcloth before you saute them, but man! We had them in Pad-Thai-style shrimp last night, and they were so delicioso.

This is why God made vegetables with no taste.



Credit for zucchini noodles:  Melissa Joulwan, of course. 

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