Courtesy: Vanessa Pike-Russell/flickr
You can turn a near kitchen disaster into something salvageable.
I attempted to make a paper thin zucchini noodle the other day. It was part of an experiment trying to find a new healthy noodle for my mother in-law (more info here). The prep was simple enough, trim the vegetable and peel the skin off. I then took my vegetable peeler and shaved the zucchini into thin strips. The strips were then tossed lightly in olive oil, salt and pepper and baked at 350 for 20 minutes at the most.
Zucchini noodles before being baked
I was not expecting the noodles to shrink as much as they did. There was simply not enough zucchini to make a noodle dish and there was some sticking to the baking sheet that added to the frustration. I was so frustrated I didn’t even take an after picture. But as I said, you can turn a near disaster into something salvageable. The problem wasn’t the taste– noodles didn’t taste bad at all, the problem was the sheer bulk. With that said, the zucchini got bumped down from the main to a side. But the most important thing to take away from this, all natural ingredients and healthy eating.
