Last night, we tried something completely different for dinner: zucchini noodles. I used my new mandoline to slice the zucchini into super thin strips (like noodles, see?), but I was nervous the whole time because Steve told me that the mandoline is the second most dangerous kitchen utensil. I don't remember what the first one is, but I don't think I own it.
Thankfully, I managed to slice up six medium sized zucchini without incident (I peeled them first, FYI). I heated a couple of tablespoons of olive oil in a big skillet and added some minced garlic once it was hot.
Then I threw in the zucchini, stirred it all around, and sprinkled on some onion powder. I went light on the seasoning this time, but next time I think I would add more.
We ate our zucchini noodles just like regular pasta- under lots of sauce and Parmesan cheese, with a salad on the side. They were really tasty and I think this makes a great meal if you are trying to eat gluten free, or trying to fit more vegetables into your day.