My CSA gave the biggest zucchini ever and I immediately grabbed the mandolin and turned it into long skinny noodles. I do love long skinny vegetables in general, mung bean sprouts, shredded cabbage and kale, broccoli raab, arame (seaweed) and I do tend to cut anything I can into long shreds. So, when I got my big bag of weekly vegetables from Shawn Sizer's CSA (Practically Organic) http://www.practically-organic.com/ I was glad to see the very large zucchini because I knew I could make the noodles long and slender.
Anyway, I made quite a huge pile in only a couple minutes then used them in a few dishes. I was making bean sprouts and added the squash right into them as my typical steamy stir fry. The rest I have been using raw. We had some with peanut ginger sauce that the kids made from peanut butter, fresh ginger, soy sauce, water, cayenne pepper and honey. They were delicious that way. Then I used a bunch of them raw mixed with arame (a long stringy sea vegetable) in the Galeo's Miso Sesame Seed dressing that I fall back on when I am out of miso paste...
The last of the noodles from this very large zucchini were put into a dressing of lemongrass, ginger, peanuts, balsamic vinegar and water...so alas they are gone and I am back to my basic salad.
Also pictured, chunky gazpacho (pepper, tomato, jalapeno pepper, cucumber blended topped with olive oil and balsamic vinegar...which I treated like a drink as much as a soup) and Asian slaw which we put together for my mother-in-law's birthday yesterday (cabbage in dressing of peanut butter, ginger, cayenne pepper, water, honey, apple cider vinegar and lemon...OK for full disclosure I took the kids peanut sauce and added apple cider vinegar and water to it, topped it with peanuts and scallions, it was pretty beautiful...)
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