I'll be the first to admit, I don't get very creative in the kitchen. Not because I don't like to, but because, quite frankly, I'm a terrible cook. I've ruined jello before. I mean, seriously!? Jello packet + water = Jello. It doesn't get easier than that. But, put me in a kitchen and I promise to make a big mess, resulting in some sub-par, barely edible concoction. Kitchen etiquette is not my niche. I'm okay with that. I can tell you what to eat, how much to eat, and what that particular combination of nutrients will do for your body...as long as somebody else is making it. Anyway, all that to say, the other day I came home from teaching SPIN class and my mother had a gourmet-styled meal ready and waiting for me to dig into. (love her). We had zucchini ribbon noodles and scallops with crumbled bacon. YUM! After I finished I could have gladly eaten it all over again. It was delicious! We've already planned to make it again. The ribbons take on a very noodly character, which makes this the perfect replacement for any pasta dish (especially if you eat gluten-free, like me)!
I've found a very similar recipe from the New York Times to share with you:
What you need:
Zucchini. Green summer squash variety works best. When I’m cooking for one, I usually use 2 medium sized, which will ensure some leftovers, so use as many as needed.
Garlic. 1 clove per zucchini is a good amount.
Olive oil. Just a little bit- less than a tbsp.
Sea salt and pepper.
Peeler, large bowl, plate, paper towels, large saucepan or skillet, sieve.
1. Using a vegetable peeler, cut the zucchini into lengthwise ribbons. Peel off several from one side, then turn the zucchini and peel off more. Continue to turn and peel away ribbons until you get to the seeds at the core of the zucchini. Discard the core. You can also do this on a mandolin, adjusted to a very thin slice.
2. Cook the zucchini strips in two batches. Heat 1 tablespoon of the extra virgin olive oil in a large nonstick skillet over medium-high heat. When it is hot, add the zucchini ribbons and 1/2 teaspoon kosher salt. Cook, tossing and stirring the zucchini, for two to three minutes, until softened and beginning to turn translucent. Adjust salt and add freshly ground pepper to taste, and transfer to a serving dish. Repeat with the remaining olive oil and zucchini. Serve, topping with tomato sauce and freshly grated Parmesan if desired.
We enjoyed our zucchini noodles with a bit of olive oil, fresh minced garlic and crumbled bacon on top. De-lic-ious!!