Zucchini Noodles with Garlic & Herbs

Zucchini Noodles with Garlic & Herbs

In this recipe, zucchini or yellow squash is sliced into long thin julienne pieces, either on a mandoline or by hand. Then they are sautéed in olive oil and garlic with the traditional herbs of Provence: thyme, rosemary, parsley and lavender. The effect of eating them cut this way, as opposed to the usual disks or chunks of squash, is quite different. They are more like an exotic noodle with Provençal flavors. They make an excellent side dish, particularly with lamb and grilled seafood.

8 medium zucchini or yellow squash, or a combo, about 2-1/2 pounds, trimmed
1/2 tsp. coarse (kosher) salt
1-1/2 tsp. chopped fresh thyme or 1/2 tsp. dried
3/4 tsp. fresh rosemary leaves or 1/4 tsp. dried and crumbled
1/4 tsp. lavender (optional)
1 Tbs. extra-virgin olive oil
3 garlic cloves, thinky sliced
2 to 3 Tbs. minced Italian flat-leaf parsley
Fresh ground black pepper

Using a thin sharp knife, slice the zucchini lengthwise 1/8 inch thick. Stack a few of the slices together at a time and cut them lengthwise in 1/8 inch julienne strips, discarding the pulpy core. (Or use a mandoline.) Place the julienned squash in a colander set over a plate. Toss it with the salt and set aside for 20 minutes. The salt will wilt the squash slightly and draw out some of its juices. Pat the squash dry with paper towels.

In a small bowl, combine the herbs.

In a medium skillet, combine the oil and garlic. Cook over moderately low heat until the garlic is translucent, about 3 minutes. Increase the heat to moderately high and add the squash,.1 tsp. of the herb mixture and 2 tablespoons of water. Toss the squash several times. Cover the pan and cook, shaking the pan occasionally, until the zucchini is crisp-tender, about 2 minutes. Remove the lid and season with the parsley and pepper to taste. Continue tossing and cooking the squash until tender and wilted, 1 to 2 minutes longer.

~ The Art of Low-Calorie Cooking by Sally Schneider