We found a similar version of this at a local restaurant though it took a couple of years to actually try it out ourselves. And all it takes is a few simple ingredients, a vegetable peeler and a little bit of time.
Ingredients:
4-5 zucchini
Parmesan cheese - grated
Romano cheese - grated
Salt
Pepper
Directions:
Heat oven to 425 degrees. Wash and remove the ends of the zucchini. Using the vegetable peeler create long strips of zucchini (the pasta). It doesn't need to be exact and when you get down to the ends just cut into small pieces. Bring a pot of water to boil. Add the zucchini and blanch for one minute or until bright green, and strain. This may need to be done in two batches. Spread out the blanched zucchini on a cookie sheet. Top with parmesan, romano and salt and pepper. Bake at 425 degrees until golden brown.
Friday, August 17, 2012
Subscribe to:
Posts (Atom)
-
The best calamari recipe I've ever had. Calamari Marinade 1/2 teaspoon cayenne 1 teaspoon turmeric 1 tablespoon onion powder 1 tablespoo... -
2 turnips 3 red potatoes 1 red onion 3 carrots 1 bottom round or eye round steak, chopped into small pieces springs of thyme butter o...