Zucchini “Noodles” with Tuscan Herbs

Curious about what’s in this week’s veggie box? Check here!

Check out a short video of me making the dish here

Spice profile: Basil, fennel, garlic, onion, oregano, red chile flakes, and rosemary

This is a fun, gluten-free way to enjoy zucchini. It cooks quickly, makes a great light supper or side dish, and can also be chilled for a summery “pasta salad.”

Slice 1 or 2 zucchini lengthwise into ¼-inch planks. Then use a vegetable peeler to shave each plank into long, thin ribbons. If the center is especially seedy, leave that portion out.

Lightly salt the zucchini ribbons and let them rest on a plate for about 5 minutes. Pat away any excess moisture.

Chop or dice 1 garlic clove. Heat about 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium heat. Add the garlic and sauté for about 1 minutes, until fragrant.

Add the zucchini ribbons, the full 2-teaspoon packet of Stock+Spice Tuscan Herbs, and a small splash of balsamic vinegar. Toss gently and continue cooking for about 3 to 5 minutes, until the zucchini is tender but still has a little bite.

Remove from the heat, season with salt to taste, and finish with plenty of grated Parmesan.

Optional carbonara-style finish: Let the pan cool for about 1 minute. In a small bowl, beat 1 pasteurized egg or egg yolk with a spoonful of Parmesan. Toss it quickly with the warm zucchini, adding a splash of hot water if needed, until the sauce becomes silky and creamy.

Serve warm, or chill completely and enjoy it later as a zucchini “pasta salad.”