This vegan “noodles” dish showcases some of the best late summer produce for a light dinner dinner full of vegetables.
By Colleen Hill
To make zucchini “noodles” you’ll need a spiralizer or a simple vegetable peeler. Using a spiralizer will yield long string-like “noodles”, similar to spaghetti while a vegetable peeler will produce wide, thin zucchini ribbons, not unlike tagliatelle pasta. Zyliss makes a great, simple to use julienne peeler that I highly recommend. Rinse and cut the ends off your zucchini before gently pulling the tool down the length of the zucchini to peel “noodles” of flesh. Rotate your zucchini in one hand, and peel all sides until you reach the fleshy seedy interior.
Colleen believes that good food doesn’t have to be complicated to be delicious. She sees cooking as a labor of love, and whether it’s a dinner party for 10 or an intimate meal for 2, there’s no place she’d rather be than in the kitchen, with a glass of wine in hand, of course. On her lifestyle blog, Curated Corner, Colleen features her favorite recipes, in which she uses clean, bold flavors to put her own fresh twist on classic recipes. She draws most of her inspiration from seasonal, locally available ingredients, and enjoys scouting out the local Baltimore food scene.