Lemony Zucchini Noodles with Mint and Parmesan

Lemony Zucchini Noodles with Mint and Parmesan.Lemony Zucchini Noodles with Mint and Parmesan  via JennySheaRawn.comLast 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.

ZucchiniWe have about 8 other plants that are blooming, but at this point, they’re not producing anything. UGH. Let’s hope that changes. Any zucchini green thumbs out there? Suggestions welcome!

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.
Lemony Zucchini Noodles with Mint and Parmesan  via JennySheaRawn.com
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.

Lemony Zucchini Noodles with Mint and Parmesan  via JennySheaRawn.com
Lemony Zucchini Noodles with Mint and Parmesan
Serves: 4 as a side dish
Time: 20-25 minutes
Ingredients:

  • 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

Directions:
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:

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{ 15 comments… add one }
  • diane July 21, 2015, 7:28 pm

    Jenny, Fabulous recipe and the homegrown zucchini! I am having NO luck with zucchini. They are small and seem to get mushy before they grow. Still waiting for tomatoes to ripen up!

    • Jenny July 22, 2015, 12:17 pm

      @Diane, thank you! Ugh about the zucchini. I’ve been reading up about issues because we’ve only had luck with one plant. Seems there are both male/female blossoms and if there aren’t enough bees around then you can fertilize the female blossoms yourself with pollen from the males. We may try that. Will be sending positive zucchini thoughts 🙂

  • Meal Makeover Mom Janice July 23, 2015, 7:48 am

    I love the simplicity of this recipe. The big lemon zest strips must add a big burst of flavor! I have never grown zucchini but am hoping yours spring to life. Heading to Eastham this weekend to experience some good Cape Cod food!

    • Jenny July 23, 2015, 1:22 pm

      @Janice, thanks for the good zucchini wishes! I hope so too. At least one plant has proved fertile …. hoping the others will follow :). Enjoy Eastham this weekend and the local Cape fare!

  • Dana July 23, 2015, 8:41 am

    I’ve been doing “zoodles” all wrong! Love the great flavors here — especially mint + lemon. I will definitely try this with my next farmers market haul of zucchini!

    • Jenny July 23, 2015, 1:21 pm

      @Dana, definitely give it a try with your local zucchini. Fresh, light and so summery. Enjoy!

  • Sara- The Organic Dietitian July 23, 2015, 11:13 am

    I need more zucchini noodle recipes. This one looks like a winner. Thanks!

    • Jenny July 23, 2015, 1:20 pm

      @Sara, thanks, it is! Must-try and so simple.

  • Marisa | Marisa Moore Nutrition July 23, 2015, 1:52 pm

    I have a brand new spiralizer that I have yet to use. This recipe looks so refreshing and delicious. I’m motivated to break in the spiralizer this weekend!

    • Jenny July 23, 2015, 2:52 pm

      @Marisa, thank you! Let me know how you like your spiralizer. I am tempted to get one, but have SO many gadgets already that it better be really good for me to sacrifice kitchen space 🙂

  • Jessica @ Nutritioulicious July 23, 2015, 7:38 pm

    What a perfect summer dinner. Light, refreshing (love the mint!), and full of flavor! Love it!

    • Jenny August 5, 2015, 9:32 am

      @Jessica- thank you!

  • Regan @ The Healthy Aperture Blog July 25, 2015, 8:58 am

    Classic summer pasta flavor combos all wrapped up in a veggie heavy package. Love it 🙂

    • Jenny August 5, 2015, 9:33 am

      @Regan, thanks! Garden fresh doesn’t get much better than this.

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