Zucchini noodles are such a fun thing to make this time of year. It’s growing season for them around here and I see them everywhere. I love growing zucchini. It’s a plant that gives you lots and needs little to survive. To make this recipe you can use either this veggie slicer (the one shown in the pictures), a Julian slicer, or your cheese shredder. I have made noodles with all three of these gadgets and the kids were the most excited for the noodles I made with the veggie slicer. An extra bonus, zucchinis are packed with potassium. This recipe is something I will be making the rest of the season because it’s simple, delicious, tangy, and refreshing.
First, make the noodles.
Second, heat the oil with 2 finely shredded cloves of fresh garlic. stir and cook until the garlic turns golden.
Then add the zucchini. Stir and sauté for about 5 – 10 minutes. To make it tender but still al dente cover the pan with a lid and cook for a few more minutes (watch it here, you don’t want soggy zucchini). Lastly, turn off the heat and add the vinegar, sea salt and pepper. Taste test. Transfer to a serving dish. Garnish with cheese and olives. Enjoy!