Zinguini

When zucchini season is upon us, and your neighbors secretly leave their zucchini at your back door, it is time to replace the spaghetti or fettucine in your recipes with zinguini, the vegetable alternative to pasta. Zinguini are simply long strands of zucchini that have been cooked quickly with garlic and olive oil. A generous sprinkling of Parmigiano Reggiano cheese completes this recipe.

Like spaghetti squash, zinguini is a healthy alternative as well as a tasty one. You can vary the flavors of your zinguini by adding fresh herbs such as thyme or rosemary with the garlic, or make them spicy with a pinch of red pepper flakes. Serve with chicken parmesan or toss with Simple Tomato Sauce and serve with meatballs -- the possibilities are endless. And when was the last time your kids slurped their vegetables?
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Prep 10 minutes
Cook 15 minutes
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people
Chef devparm

Zinguini

When zucchini season is upon us, and your neighbors secretly leave their zucchini at your back door, it is time to replace the spaghetti or fettucine in your recipes with zinguini, the vegetable alternative to pasta. Zinguini are simply long strands of zucchini that have been cooked quickly with garlic and olive oil. A generous sprinkling of Parmigiano Reggiano cheese completes this recipe.

Like spaghetti squash, zinguini is a healthy alternative as well as a tasty one. You can vary the flavors of your zinguini by adding fresh herbs such as thyme or rosemary with the garlic, or make them spicy with a pinch of red pepper flakes. Serve with chicken parmesan or toss with Simple Tomato Sauce and serve with meatballs -- the possibilities are endless. And when was the last time your kids slurped their vegetables?
Votes: 0
Rating: 0
You:
Rate this recipe!
Prep 10 minutes
Cook 15 minutes
Print Recipe
people
Chef devparm
Ingredients (2 people)
1 tbsp. Olive Oil
1 Garlic clove (crushed)
1/2 tsp. Salt
1/4 cup Parmigiano Reggiano (grated)
Directions
  1. Wash the zucchini. Using a julienne peeler, make long strands of zucchini, starting with the dark green skin, and continuing until you reach the seeds in the center.
  2. Heat 1 tablespoon of olive oil in a non-stick pan. Add the crushed garlic and let it cook for a few minutes until soft and fragrant.
  3. Add the zucchini strands and cook, shaking the pan frequently, for about 5 to 10 minutes until the strands are cooked through.
    Season with salt and pepper to taste. Toss with the grated Parmigiano Reggiano before serving.
Ingredients (2 people)
1 tbsp. Olive Oil
1 Garlic clove (crushed)
1/2 tsp. Salt
1/4 cup Parmigiano Reggiano (grated)
Directions
  1. Wash the zucchini. Using a julienne peeler, make long strands of zucchini, starting with the dark green skin, and continuing until you reach the seeds in the center.
  2. Heat 1 tablespoon of olive oil in a non-stick pan. Add the crushed garlic and let it cook for a few minutes until soft and fragrant.
  3. Add the zucchini strands and cook, shaking the pan frequently, for about 5 to 10 minutes until the strands are cooked through.
    Season with salt and pepper to taste. Toss with the grated Parmigiano Reggiano before serving.