Zucchini "Noodles"

Last year I ate my words discovered how much I loved my husband's old Miracle Chef cutter when I made a zucchini into "noodles".  Since then I have used it all the time to make our favourite cabbage salad, scalloped potatoes, pickles and lots more.  It is such a handy thing.

This year I've decided to see how many ways I can find to cook these zucchini noodles.  I still love this recipe but since my tomatoes aren't ripe yet I wanted to try something else.  I've found three ways to enjoy them so far.

The first was just a variation on that linked recipe where I used my sun-dried cherry tomatoes because I don't have fresh ones yet and I used Feta cheese instead of Romano.  Delicious.

This one has the zucchini and carrots (also done in the slicer) sauteed with lots of garlic and some fresh ginger.  Then I added some soy sauce and some hoisin and cooked for several minutes until the veggies were soft.  I poured that over cooked spaghetti (soba noodles would be good but I didn't have any on hand).  Also delicious - hot or cold the next day.

Then last night I decided to make E's secret cheese sauce (not so secret anymore because I've watched him make it! I used asiago, cheddar and gouda cheese.) and I put that over a panful of sauteed zucchini and cooked spaghetti.  Delicious again!

And since I came home with another armload of zucchini from my garden I'm pleased to have found a way of using them that my whole family enjoys.