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Zucchetti! Zucchetti!

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  • Zucchetti! Zucchetti!

    Zucchetti! Zucchetti!
    You're wonderful stuff,
    I love you zucchetti,
    I can't get enough,
    You're covered with sauce,
    You don't need any cheese,
    Zucchetti! Zucchetti!
    Oh, give me some please.
    Zucchetti! Zucchetti!
    Piled high in a mound,
    You wiggle, you wriggle,
    You squiggle around.
    There’s slurpy zucchetti
    All over my plate.
    Zucchetti! Zucchetti!
    I think you are great.

    Zucchetti in action:


    I use a vegetable spiral slicer (Benriner brand for those interested) to achieve cappellini consistency with peeled zucchini. Works great if warmed with a piping hot sauce mixed in (or in this case, tucked underneath some right out of the oven eggplant parm for a few minutes).

    (Undying respect and affection for those who know the poem I'm referencing.)
    Attached Files

  • #2
    Spaghetti! Spaghetti!
    You’re wonderful stuff,
    I love you spaghetti,
    I can’t get enough,
    You’re covered with sauce
    And you’re sprinkled with cheese,
    Spaghetti! Spaghetti!
    Oh, give me some please.
    Spaghetti! Spaghetti!
    Piled high in a mound,
    You wiggle, you wriggle,
    You squiggle around.
    There’s slurpy spaghetti
    All over my plate.
    Spaghetti! Spaghetti!
    I think you are great.
    (Jack Prelutsky)



    and yum yum to that pic!
    "The first wealth is health."
    - Ralph Waldo Emerson

    Comment


    • #3
      Oh that looks yum.
      SW: 235
      CW:220
      Rough start due to major carb WD.

      MWF: 1 hour run/walk, 1.5 hours in the gym - upper/lower and core
      Sat/Sun=Yard/house work, chasing kids, playing
      Family walk every night instead of everyone vegging in front of the TV
      Personal trainer to build muscle mass & to help meet goals

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      • #4
        I shredded some zucchini on the big old holes in a cheese grater today (didn't bother to peel 'em), and they were amazing steamed with pasta sauce. I'm going to eat a whole lot of zucchini this summer!

        Comment


        • #5
          I like it julien cut and sauteed in lots of butter slowly till it gets a bit of golden crustiness and some of the water evaporates out. When I've steamed it, I end up with too much water on my plate.
          If you are new to the PB - please ignore ALL of this stuff, until you've read the book, or at least http://www.marksdailyapple.com/primal-blueprint-101/ and this (personal fave): http://www.archevore.com/get-started/

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          • #6
            How do you get the crusties???
            Get on my Level
            http://malpaz.wordpress.com/

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            • #7
              Spaghetti squash looks a lot easier?

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              • #8
                Sautee slowly in butter without turning or stirring, give it time for some of the water to evaporate and the bottom to brown a bit. My only problem with squash / zucchini for a noodle sub is the water that collects around the plate as soon as you dump the sauce on top. Maybe I need to drain even after slow sauteeing.
                If you are new to the PB - please ignore ALL of this stuff, until you've read the book, or at least http://www.marksdailyapple.com/primal-blueprint-101/ and this (personal fave): http://www.archevore.com/get-started/

                Comment


                • #9
                  Mmm....for something oh-so gooey, try it with cheese and egg yolks!

                  ~1250-150g shredded zucchini sauteed in 25g butter. When starts to brown a bit, collect the zucchini to one end of the pan, add broken up bits of havarti (I used about 12g) on top. As the cheese is melting, separate out the egg yolks. Add on top and quickly mix it up before serving (I like to have it more of a runny yolk type). Have fun trying different herbs/spices with it!

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                  • #10
                    To avoid the water issue:
                    Cut zucchini to desired texture. Salt the everloving pete out of it and put it in a colander in the sink. Let it sit for an hour, stirring occasionally with your fingers. Rinse well to remove excess salt, spread over a clean dish towel or four layers of paper towel. Lay another dish towel or four layers of paper towel on top. Roll it up and let it sit there for however long it takes to heat the fat you sautee it in. I usually sautee mine in butter with plenty of garlic and pepper for about 3-5 min.
                    Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside, thoroughly used up, totally worn out, steak in one hand, chocolate in the other, yelling "Holy F***, What a Ride!"
                    My Latest Journal

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                    • #11
                      Just since yesterday, I have a sudden bumper-crop of zucchini, billiard ball squash, and yellow squash. Tonight I'm going to slice them thin, season with a bit of salt, pepper and garlic, and stick them under the broiler to cook. Then I'm going to spread them with marinara sauce, a bit of cheese, and pepperoni. Sort of like pepperoni pizza with a squash crust. (Only a bit of cheese for me or I get a bellyache. My lucky hubby can have his smothered in cheese.

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                      • #12
                        Me too Dragonmamma..... been slammed with it, and have been trying to get creative with it. Last night I sauteed it with cherry tomatoes, sausage, basil, and onions and then sprinkled grated parmesan on top. Not quite a sauce, not exactly really dry either, but it was delicious. Large green salad on the side, and a glass of Red Wine. Yum.

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