| Zucchini 'Pasta' with Cream and Cilantro
American Contemporary
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| Trombetta squash (pictured) is a delightfully flavored and evenly firm squash that we prefer for this recipe. However, zucchini and other summer squashes work just as well. Spiraling them makes vegetable noodles that only need a minor effort to cook. We find toddlers delight in playing with it and munching on it! They call them ‘Zoodles.’ |
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| Ingredients |
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1 tablespoon olive oil
3 tablespoons butter, divided use
2/3 cup very thinly sliced onion
4 large cloves garlic, minced
2 pounds zucchini, spiralized or cut into thin ribbons (a vegetable peeler will work)
1/3 cup chopped cilantro
1/3 cup heavy cream
salt and freshly ground pepper to taste
1/2 cup diced fresh tomatoes, slightly drained
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Steps
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| 1 | In a large skillet over medium heat, warm olive oil with 1 tablespoon butter. Add onion and cook until tender, stirring occasionally. |
| | 2 | Add garlic to pan and cook, stirring for 2 minutes. Add remaining butter, then add zucchini, tossing to coat well with butter. Cook for 2 minutes, then add half of the cilantro, tossing to evenly distribute. |
| | 3 | When zucchini is just beginning to become tender, add cream, raise heat, and toss just until cream thickens slightly. Cook zucchini until tender but still holding together well - not mushy. Season with salt and pepper, and add most of the remaining cilantro, reserving a tablespoon for garnish. |
| | 4 | Presentation: mound zucchini on a warmed serving plate, then top with chopped tomato. Garnish with remaining cilantro. |
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| Yield |
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original recipe yield: 4
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