Since I found this recipe for Zucchini Pasta with Thyme and Sage on Addicted to Veggies, I have been wanting to try it out! I wasn’t sure if I would like it, or if it would be suitable for the family’s tastes, so I’ve waited until today to do a test recipe. My own recipe is strongly based on the one from Addicted to Veggies, but I changed some major ingredients to suit my tastes. I loved it! I wish I had made more.
No pictures today. I couldn’t get any shots I thought were pretty. But go over to Addicted to Veggies and check out her photos. Check out the whole blog. It’s fantastic!
To do your own test recipe, you will need:
- 1 zucchini
- 2 Tbs EVOO
- 1/2 tsp Miso (You can find this in the Asian section of the supermarket. It is a paste, and is usually near the soy sauce.)
- 1/2 tsp Lemon Juice
- 1/4 tsp garlic paste (I use Gourmet Garden) or finely chopped garlic *this is optional
- 1/4 tsp cilantro paste (also Gourmet Garden) or finely chopped cilantro *this is optional
- 1 pinch of sea salt
- 1 pinch of brown sugar
- 5-10 macadamia nuts ground into powder, depending on how nutty a flavor you like. I like it really nutty, so I did 10 (This is the only hard part. I use a tiny nutmeg grater to grate the nuts down into powder–in between eating the nuts.)
Pre-heat your oven to the lowest set available. Mine is 170 degrees.
Using a veggie peeler, peel away the outer skin of the zucchini. Then, use the veggie peeler to make ribbons of zucchini. Stop making ribbons when you get to the seeds. You don’t want the seeds. Set your ribbons aside, then make your butter.
You will have already ground your nuts into powder. Add the rest of your ingredients in a mixing bowl and whisk to combine. Then, drop in your zucchini ribbons and mix.
Put your “buttered” zucchini on a cookie sheet or oven safe platter and spread out so that it is fairly evenly distributed. Place in the warm oven with the oven door open about 5 inches. You don’t want to cook your zucchini, you want to wilt your zucchini.
Remove after about 10 minutes, or when warm and wilted, then eat.
Your zucchini will have the texture of a thin, flat pasta, and the butter is amazing!