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A new great way to use up fresh zucchini from your garden!
Recipe heavily adapted from Katie Did.
Rinse your zucchini, cut off the ends and remove the outside skin with a vegetable peeler. Discard skin.
Continue to create ribbons with your vegetable peeler until you reach the seeded core of the zucchini. Do that on each side. You should have a very large bowl full of ribbons.
Whisk together tahini, crushed garlic and roughly 2 tablespoons of olive oil. Squeeze in the lemon juice and add in salt, pepper, basil and parsley to taste. Slowly add in water until the sauce reaches a runny consistency.
Heat a large skillet over medium high heat. Add olive oil and let it heat up until you can see ripples. Add in your ribbons, season with salt and pepper and saute until lightly wilted, about 1-2 minutes. You’ll probably need to separate them into two batches so the pan isn’t too full.
Remove pasta ribbons from the skillet and toss with your sauce and serve immediately. Top with feta.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!