|grated and blanched|
Blanch by pouring over boiling water then refresh with cold water.
Allow to drain.
Pack into a box or sealed bag and freeze.
Defrost in a sieve or colander to allow excess moisture to drain.
Use in your favourite recipe.
It does not need cooking, warm through if you like.
I cooked some mushrooms, melted in a block of frozen pesto and stirred through the zucchini with some pitted olives...divine!
It has a certain chewiness of texture reminiscent of al dente pasta.
One 20cm zuc will feed two people.
This is an old favourite that I am happy to repeat:
Slice evenly, sprinkle with salt and allow to degorge.
Pat dry, sprinkle with pepper and salt.
Dehydrate till leathery.
Flip slices and continue to dry till crispy.
Serve as a snack or with dips.
Use as a gluten free 'pasta' layer in lasagne
NO fat and virtually no calories!
One 20cm zucchini makes two trays/one coffee jar.
A recipe for the cook who shared the spaghetti secret with me!
Serves 4 with rice and is gluten free. For a vegan option replace dairy with coconut milk
1 green chilli, chopped fine
1 large onion, chopped fine
1/2tsp grated ginger
2Tbsp fresh coriander, chopped
2Tbsp chickpea flour
Mix all well and form into 16 balls.
Fry quickly till brown or brush with oil and bake at 180 degrees.
2 onions, chopped fine
rice bran oil
Heat oil and fry till transparent
1/2 tsp turmeric
pinch cayenne pepper
2 tsp ground coriander
Add and cook for a minute or so, till fragrant
225g canned or fresh tomatoes, chopped
zuc water from above
Add to onions and spice, simmer until reduced in volume by half.
250ml cream or yoghurt
1/2 tsp garam masala
Gently warm through, pour over koftas and sprinkle with whole roasted cumin seed or fresh coriander.
I hope you all enjoy the last of the season - in the middle of winter!