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Kitchen Notebook

August 30, 2019

Zucchini Noodles with Fresh Tomato Sauce

20 Mins

 


  • 1 lb Zucchini 
  • 1 Heirloom Tomato
  • 4 slices Landaff Cheese
  • 1 clove Garlic, crushed
  • 2-4 Tbsp Olive Oil
  • Sea Salt and Pepper

Don’t think of this dish as a replacement for noodles, but as an incredibly tasty way to eat zucchini.


You’ll need a mandolin with a julienne attachment or a Japenese vegetable ribbon cutter to make this dish. In a pinch, you can use a vegetable peeler to create long thin strips of zucchini. Wash the zucchini and trim off the ends. Cut into noodles by running it over the mandolin lengthwise (with the julienne attachment in place). Toss the zucchini noodles with enough olive oil to barely coat and season generously with sea salt and pepper. Wash the tomato and grate it on the large holes of a box grater – it will form a nicely textured fresh tomato sauce. Add to the zucchini, along with the crushed garlic. Toss well and top with shaved Landaff cheese. 




20 Mins Dinner Summer Veg

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20 Mins Dinner Summer Veg


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