ell, scraping the bottom. Stir for about 1 minute to cook
For the pesto, wash the basil,
eanwhile, carefully cut zucchini lengthwise into long thin noodles with vegetable peeler
Spiralize the zucchini and set aside.
Place a large skillet over medium-high heat. Melt the butter and add the garlic, cook and stir for 1-2 minutes (don't let garlic burn). Add in the zucchini noodles and spinach. Gently toss and cook until spinach leaves are wilted, about 2-4 minutes. Stir in 1/4 cup of the Parmesan cheese and toss until zucchini noodles are coated in the parmesan cheese. Season with salt and freshly ground black pepper, to taste.
Remove from heat and serve.
br>Combine all the ingredients for the sauce in a blender
ave a spiral slicer) both zucchini, place in strainer in the
Make zucchini noodles using a spiralizer.
Whisk
n oil and let rest for 30 minutes.
Coat an
n a bowl.
Run zucchini through a spiralizer to create
ater to a boil. Cook zucchini noodles (zoodles) in the boiling water
Place Parmesan cheese in the bowl of a food processor; process into small crumbs. Add walnuts and process into small crumbs.
Heat olive oil in a large skillet over medium-high heat until hot. Stir in parsley and garlic and remove from heat. Toss zucchini noodles with the hot oil mixture and Parmesan-walnut mixture. Top with cherry tomatoes and olives to serve.
Heat a saucepan over medium heat. Add coconut oil, lemongrass, green curry paste, garlic, ginger, and red pepper flakes. Cook until fragrant, about 2 minutes.
Add broth and water to the saucepan with the lemongrass mixture and bring to a boil. Add spiralized zucchini noodles, mushrooms, snow peas, bok choy, scallions, and lime juice. Cook until tender, about 4 minutes.
Season soup with salt and pepper. Add cilantro. Stir to combine, adjust seasoning if needed, and ladle into bowls.
For the stock:
put all
eg.
Just before water for the noodles hits boiling point put
For the stock:.
In a
Beat eggs until frothy.
Beat in sugars, oil and vanilla. Continue beating until thick.
Stir in loosely packed bananas (or zucchini) and flour, sifted with cinnamon, soda, salt and baking powder.
Fold in nuts.
Pour into 2 oiled and floured 8 x 4 1/2 x 3-inch loaf pans.
Bake in preheated 350\u00b0 oven for 1 hour.
Glass loaf pans are preferred.
(If you reduce heat the last 10 to 15 minutes to 325\u00b0, the loaves won't burn on top.)
piralizer to cut zucchini into 1/8-inch-thick noodles. On cutting
b>noodles very well and cut into 2 to 3 inch pieces. For
eeler to thinly slice zucchini into \"linguini\" noodles. Set aside in a
\"Peel\" strips off the zucchini, going around the length of