For July’s Recipe Redux cooking challenge, I am creating a no-cook, beat-the-heat recipe to celebrate the dog days of summer. It’s been so hot in the DC area I have hardly felt like eating, much less cooking! This recipe is the perfect quick and easy meal. And by quick I mean it took me less than 10 minutes to make, literally.
I belong to a CSA with my mom and every week we are bombarded with zucchini! So much that my husband has officially declared “I don’t ever want to eat patty pan squash again.” Hey, at least he tried, right?
This recipe is light and fresh, and easy to adapt to any sauce or toppings, making it a great way to get your pasta fix! Don’t be afraid to get creative…you can easily saute the zucchini and make it a hot dish, or even add some other veggies to the bowl — this works just as well. I use a julienne peeler to shred my veggies, which I love because it’s quick and easy to clean.
Easy Raw Zucchini Pasta
- 1 zucchini, washed and julienned
- 4 small cherry tomatoes
- 1 Tbsp basil pesto, to taste
- Dash of salt and pepper
- Sprinkle Parmesan cheese
Julienne zucchini and place in bowl. Toss with the remaining ingredients. Serve with a sprinkle of cheese. Serves one.