Barry spiralized oodles of zucchini noodles. We lightly sautéed some (check out our Asian Zoodles recipe) and I marinated the rest by tossing them with olive oil, white balsamic vinegar, garlic and a variety of garden herbs. They keep several days in the refrigerator and adds a cool crunch to the menu. Note: Marinated Noodles could be lightly sautéed but we enjoyed them as a cold contrast to our baked fish.
Jar of noodles as they marinate. |
Marinated Zoodles
2 medium zucchini, rinsed, ends trimmed off
1/2 teaspoons kosher salt (for the zucchini)
1/3 cup extra virgin olive oil
4 tablespoons balsamic vinegar (I used white balsamic vinegar from The Tasteful Olive: Balsamico Blanco)
2 teaspoons honey
3 cloves garlic, minced
1 teaspoon kosher salt (for the marinade)
1/2 teaspoon red pepper flakes
1/2 teaspoon coarse black pepper
1 tablespoon fresh basil finely chopped
1 tablespoon fresh parsley, finely chopped
1 tablespoon fresh cilantro , finely chopped
- Spiralize the zucchini; transfer it to a bowl and toss with salt; let stand for 30 minutes.
- Meanwhile, prepare the marinade—mix olive oil with the rest of the ingredients.
- Drain the salty water from the zucchini and gently squeeze out any remaining liquid. Place to a large jar; add and mix well to combine.
- Cover with an airtight container, and refrigerate overnight to allow flavors to meld. Note: Marinated zoodles will keep up to a week an airtight container in the refrigerator.
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