Okay Vegetarians and those of the gluten free preference, break out that mandoline that is sitting in the back of the cupboard and get ready for a great dinner and no scarred knuckles.
Okay admittedly I have the pro version but the inexpensive plastic one works just fine. Set the cutter in the julienne setting. Use a towel to hold down the zucchini. You want to cut this lengthwise to get the spaghetti pasta effect. The cutter guard is too small for that.
Here are the ingredients for a great simple dish for two for dinner or four as the side dish:
2 Medium to Large Zucchini, remove ends, cut julienne
2 Tablespoons Olive oil
1 Tablespoon of Butter or non dairy butter
1 pint Cherry Tomatoes, I used yellow because that is what is I have growing , cut in 1/2
4 ounces Mushrooms – Cremini, Portobello or your favorite – sliced thin
2 cloves Garlic, minced
Juice from 1 Lemon
2 ounces Pesto
2 ounces Tomato Sauce
Salt & Pepper to taste
1/2 cup white wine, stock or water
Set a large Saute pan on a high heat. Add the mushrooms and cook for 3-5 minutes to extract some moisture, then remove from pan set aside on a plate. Return pan to stove top over a high heat. After 1 minute add the oil and turn pan to coat. Add the Zucchini and cook occasionally stirring just to the point of light brown.
Add the cherry tomatoes and garlic. Carefully stir then add the lemon juice and mushrooms. Let the veggies absorb the juice for a minute then add the pesto, tomato sauce & 1/2 cup of liquid.
Season with S & P and carefully stir to combine.
Plate it up and Enjoy!