Lemony Zucchini Noodles with Mint and Parmesan. Last year, we had a zucchini crop of zero. Which was very disappointing because I was most excited about their arrival. I love the tomatoes and herbs we normally grown, but I was really looking forward to a zucchini crop to make all things zucchini. We’re not sure what the issue was. They bloomed, just never grew fruit. Maybe the female blooms were never were pollinated or we only had male blossoms. Who knows. This year, we tried again, and we are having great luck … with one plant. This one.
As for the rest of the garden, the mint is doing great, surprise surprise. It’s taking over it’s fair share of the garden bed plus some. Our lettuce crop (used for these lettuce wraps) has been so great that we haven’t had to buy lettuce since early June. Green beans are growing, peppers are growing. But our 7 tomato plants, started each year from seeds by my mother-in law, which normally do amazingly well, are struggling this year. But it’s still early for tomatoes here on the Cape. Let’s hope that’s the reason.
Anyhow, this month’s Recipe ReDux them is:
Fresh from the Garden: The season of bountiful produce has arrived. Whether your produce comes from the Farmers Market, a CSA share, or a plot of dirt out back, show how you are using fresh July fruits or veggies.
It only seemed right to show off my star zucchini plant’s amazing fruit. Plus our surplus of mint.
This Lemony Zucchini Noodle with Mint and Parmesan recipe is one of our favorite ways to use zucchini. And no surprise that it’s oh so much better with fresh-from-your-garden zucchini. We’ve made lots of versions – with green peas, with tomatoes, mozzarella, etc. It’s so fresh, light, minty and citrusy. Use good shaved Parmesan or shave a fresh hunk yourself. The shredded or grated kind just doesn’t do the job here. If you have a spiralizer, use that to cut the zucchini into noodles. I still use a good old fashioned mandolin. Sometimes I will slice the zucchini into thicker ribbons, but this time I used a thinner attachment so the strands of zucchini are angel hair pasta-like.
- 1 Tbsp extra virgin olive oil
- 4 zucchini
- 1 clove garlic, chopped
- ½ cup parmesan cheese, shaved
- ¼ mint, chopped
- Juice and zest of 1 lemon
- Salt and pepper to taste
Using a mandolin with the thin noodle attachment, slice the zucchini. Heat extra virgin olive oil in a sauté pan over medium heat. Add zucchini “noodles” and lightly sauté 5-7 minutes, until much of the liquid is cooked off. Add chopped garlic and sauté 3 more minutes. Remove from heat. Top with shaved parmesan, lemon juice and lemon zest. Toss. Salt and pepper to taste. Top with fresh chopped mint. Drizzle with additional extra virgin olive oil, before serving, if desired.
Check out my fellow Recipe ReDuxer garden fresh recipes for some summer inspiration: