My husband Mandolin Jones used to say that "Two zucchini plants are at least one too many." And I could see his point.
Sometimes I could see it all over the kitchen. 😉
Once I found this fun way to serve summer squash, he changed his mind.
We had heard of making curly fries from potatoes and sweet potatoes, then learned you can do the same thing with eggplant, summer squash, and butternut squash. Collectively the squash are known as Zoodles, since these pasta substitutes are most often made with zucchini.
After checking out a few YouTube videos demonstrating slicers, we chose this one by Paderno. It seemed to be the easiest and most reasonably priced for what we needed.
According to the directions included, you can also use it to slice and make curly cues from turnips, radishes, cabbage, apples and carrots. Hmm… pretty neat.
Once we got the hang of it, it did the job quick and is very easy to use.
Mandolin grabbed some of the first batch of yellow summer squash and added it to some sauteed garlic and roasted onion tops. He threw in baby spinach, fresh basil, a little salt and pepper and a dash of lemon juice.
Topped with some Parmesan cheese, it was lunch in a snap.
The rest of the squash curls went into the dehydrator to be used over the winter months.
No longer is Mandolin making fun of an excess of summer squash, Instead he now anxiously awaits that overabundance; something he never thought he would be doing.
More ways to use Zucchini on Pinterest.