Julienning Zucchinis; it was only a couple of years ago, after watching cooking shows on the telly that I learned that expression. Not to confuse you, but julienning can be pretty dicey; the instrument is much like a peeler and as sharp as a shark’s teeth [if one were to let one’s imagination stretch as far as to be bitten by a shark].
So, my caution is to use this peeler with abundant caution and be in the moment when you are doing it. Used carefully, it strips the zucchini to perfection into long stringy noodles, which you then bake/sauté over the cook top and use as you please.
How wonderful it is to have the feeling of eating spaghetti yet without loading on the carbs and actually feeling satiated with the green goodness of Zucchini. Baked Zucchini Noodles is an easy fix for a filling entree.
How many zucchinis you use depends on how many people you are cooking for. I used 3-4 for 4 of my family member. While stripping, stop when you come to the seedy part of the vegetable. By then it will start breaking anyhow.
- 3-4 zucchinis
- 1/2-1 cup crumble cheese
- Sun-dried tomatoes
- A handful of walnuts
- Salt & pepper
Arrange the zucchini in a noodle-sque way in a baking dish; crumble cheese, sun dried tomatoes and toss in some walnuts, some pepper.
[Do not add salt now or it will become watery. Add salt just before eating, if the salt from the cheese is not enough already.]
Broil for 15 -18 minutes or until the cheese has melted [I used some goat cheese – so good].
If you don’t have a broiling option, bake at 400 F for about 15 minutes.
An easy dish you can delight your friends or family with.
Send us pictures of your prepared dish in the comments below. We’d love to hear from you.