Friday, August 21, 2015
Raw Images, Almost Raw Food: Zu-ghetti
I need to edit, crop, and carefully select images for the blog if I am going to really keep it going. Today, however, I am bringing you raw deliciousness. Enjoy this unedited (but much paired-down) recipe:
Then I shredded Two Large Zucchinis:
At this point, you will want to gather everything, as the actual cook time will go super fast:
Well, almost. You'll also want to prepare a pan with a generous amount of Olive Oil and big scoop of Minced Garlic:
Turn on the heat to high, but be careful not to let it get too hot as the garlic will burn (I added the zucchini almost right away to keep the garlic moist). I put the lid on at this point to allow the zucchini to steam a bit, but you could skip this step if you want more al dente "Noodles." In either case, you don't want to overcook; after about one minute, add the tomatoes and stir.
As I mentioned, it goes quickly (like too quickly to photograph), but at this point, you will want to squeeze the juice of one lemon over the pot and add Parmesan cheese, salt, and pepper to taste. Let it cook no more than another minute or two and serve. The great thing is how incredibly adaptable it is. At this point it is Kosher and Gluten-Free. If you are Paleo--skip the cheese. Our resident vegetarians ate it just like that, while I added some leftover shrimp to mine (which obviously makes it non-vegetarian and definitely not kosher). Since it was so low-carb and healthy, I went on and added a roll with European style butter:
It is so simple and so delicious for Summer's End--Enjoy!