It is the season for zucchini noodles once again and that makes me very, very happy! I got this julienne peeler last year and starting making them quickly and easily.
Now we eat them all summer long and love them. You’ll find us topping them with meatballs and marinara, stuffing them into spring rolls, and tossing them with vinaigrette.
I wrote a blog post on how I make these lovelies last year, you can find it here. I always salt them generously to draw out some of the water, that way they have the a texture closer to noodles and aren’t as soggy. I also don’t slice up the inside of the squash, it usually gets way too mushy and the chickens make use of it.
Thankfully, my zucchini plants are producing like crazy and I have a second planting sizing up to last long into the fall.
Do you do anything creative to use up the zucchini from your garden?Filed under harvest | Comments (10)