Friday, June 15, 2012

Zucchini “Pasta” with Lemon Ginger Macadamia Nut Oil Vinaigrette

‘Ronde de Nice’ Zucchini from the Edible Garden replace traditional noodles for this pasta-like dish.  ‘Ronde de Nice’ Zucchini is round and has a milder flavor than the longer, common zucchini of grocery stores.  Zucchini is full of potassium and an excellent source of folate.

Garden Chef Megan McCarthy demonstrated how to use a grater to shred the zucchini or a food processor to get the job done fast.  She added carrots for color and suggested trying shredded red cabbage or radicchio for an even more colorful “pasta.”

Zucchini “Pasta” 
with Lemon Ginger Macadamia Nut Oil Vinaigrette

2 cups zucchini, shredded
¼ cup carrots, shredded
1 lemon, zested and juiced
1 tsp raw cane sugar
¼ tsp powdered ginger
1/8 tsp sea salt
black pepper, to taste
2 T macadamia nut oil
1-2 sweet mini peppers, sliced or diced

In food processor, shred 1-2 zucchinis and 1 carrot and set aside in a large mixing bowl.  In small bowl, whisk together lemon zest, lemon juice, cane sugar, ginger, salt, and pepper.  Slowly add macadamia nut oil while continuing to whisk vinaigrette.  Drizzle vinaigrette over shredded zucchini and carrots and gently toss.  Garnish with sweet mini peppers.

Recipe by Garden Chef Megan McCarthy

Check out more Garden Chef recipes.

1 comment:

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