COOKING WITH THE SNAP – Zucchini Noodles
Editor’s Note: Let’s celebrate the past with some of our favorite recipes of our grandparents, parents, aunts and uncles. Email bj.drye@stanlynewspress.com with recipes and a small story about the famous cooks that go with the recipe. Pictures can be included of the cook.
Zucchini Noodles
1 Large zucchini, rinsed with water and ends cut off
Spiralizer
Olive oil
Salt
Use spiralizer to make noodles. Any leftover (small top piece and center cylinder) cut into small pieces – no waste. On medium-high heat, cook zucchini noodles in olive oil until tender, tossing throughout cooking process. Season with salt. I used my zucchini noodles as a base for spaghetti. Enjoy.
From the Kitchen of Lori Ivey