Every cuisine has some sort of noodle. Like spaghetti in Italian cuisine and rice or soba noodles in Asian cuisine. Since being on the ketogenic diet, we have found ways to have noodles that are not made with flours of any kind. These noodles include spaghetti squash and zoodles (which are spiral cut zucchini). We purchased this spiral cutter and have found that it works well on squashes but not so much on raw potatoes because it is mainly plastic with a metal blade and as you know potatoes are a little hard until cooked.
We planted one zucchini plant this year. Usually you get more squash than you can eat. Not this year. We have only gotten 2 huge zucchini and a couple small ones. It’s funny that we pick vegetables on Friday before going to work on the weekend. Than on Monday we end up with this size of zucchini. How did we miss it on Friday?
Whether you grow your own zucchini or buy them at the store. Try this Zucchini Parmesan Crisps by Ellie Krieger, Food Network.
2 medium zucchini (about 1 pound total)
1 tablespoon olive oil
1/4 cup freshly grated Parmesan (¾ ounce)
1/4 cup plain dry bread crumbs
1/8 teaspoon salt
Freshly ground black pepper
Slice the zucchini into ¼ inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.
Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately.
2 med. Zucchini squash
2 med. Pattypan squash
2 med. Yellow crookneck squash
¼ c. olive oil
4 green onions, white part, sliced
¼ tsp. dried basil
¼ tsp. oregano
¼ tsp. thyme leaves
¼ tsp. Rosemary
2 Tbsp. Red wine vinegar
Salt & pepper to taste
Rinse and scrub squash. Slice evenly.
On a cookie sheet place squashes, onions and seasonings. Toss with oil and place in a 350 degree oven for about 30 minutes until the vegetables are tender. Before serving toss with vinegar. Salt and pepper as needed.
I like butternut squash and this is a tasty & easy recipe from Better Home & Garden magazine.
1 ½ to 1 ¾ lb. Butternut Squash, peeled, seeded and cut into 3/4” pieces
2 Tbsp. Olive oil
1/3 c. Parmesan cheese, grated
1 tsp. Dried thyme, sage or basil, crushed
Preheat oven to 425 degrees F. Coat a 15 x 10” baking pan with nonstick cooking spray. Place squash in prepared pan. Drizzle with oil and sprinkle with salt & pepper, toss to coat.
Yesterday was the 4th of July. We had tri tip and chicken with a sweet potato & squash side dish and Red, White and Blue Coleslaw. Everything was delicious!! The coleslaw is one of our favorites and easy to make. Below is the recipe for you to try the next time you have a barbecue.
Red White and Blue Coleslaw
½ med. Head green cabbage, cored & thinly sliced (about 6 cups)
½ med. Head red cabbage, cored & thinly sliced(about 6 cups)
Combine all dressing ingredients in a large bowl. Add cabbage and toss well. Cover and chill at least 1 hour before serving (Can be made ahead. Store in an airtight container and refrigerate up to 24 hours.)