Zucchini Noodles Recipe
5 medium zucchini
1 tablespoon salt
1 tablespoon oil oil
¼ cup prepared pesto
Wash the zucchini and slice the ends off. Using a mandolin, slice the zucchini into noodles. Take care to slice just the outsides of the zucchini. Avoid and discard the seedy center for a better “pasta” texture. Place the zucchini noodles in a colander over a large bowl. Sprinkle the salt over the zucchini and mix well. Let the zucchini drain for at least 30 minutes to remove any excess water. You can also use a cheese cloth to speed up this step. Meanwhile, bring a large pot of water to a boil. When the zucchini is ready, rinse and place the zucchini in boiling water. Boil the zucchini for 2-3 minutes until tender. Remove the zucchini from the boiling water and immediately place in a large bowl of ice water to stop the cooking process. Remove from the ice water and place back in the colander to drain.
In a medium saucepan, heat the olive oil over medium heat. Add the zucchini and cook for 2-3 minutes until heated thoroughly. Add ¼ cup of prepared pesto. Mix well to combine. Serve immediately. Garnish with fresh basil and a sprinkle of freshly grated parmesan cheese.
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