Zucchini Pasta

by Stacey Amagrande

 

Category,
Yields1 Serving
 1 large onion, sliced thin
 2 zucchini, julienned
 3 cloves garlic, sliced very thin
 2 tbsp parsley, minced
 1 tbsp lemon zest
 3 tbsp cooking oil
 Salt and pepper
1

Heat 2 T of oil in a large pan; add onions season with salt and pepper. Cook over medium low heat, stirring often until onions caramelize. Be patient this takes 8-10 minutes at least, and this step really makes the dish! If the pan gets dry add a little oil.

2

Once caramelized add the garlic and zucchini and cook 3 min more. Taste and adjust the seasoning if needed.

3

Finish with the lemon zest and chopped parsley! This makes a wonderful vegan, main course. Great add- ins: sun dried tomato, pine nuts, saute’ mushroom, artichoke hearts.

Ingredients

 1 large onion, sliced thin
 2 zucchini, julienned
 3 cloves garlic, sliced very thin
 2 tbsp parsley, minced
 1 tbsp lemon zest
 3 tbsp cooking oil
 Salt and pepper

Directions

1

Heat 2 T of oil in a large pan; add onions season with salt and pepper. Cook over medium low heat, stirring often until onions caramelize. Be patient this takes 8-10 minutes at least, and this step really makes the dish! If the pan gets dry add a little oil.

2

Once caramelized add the garlic and zucchini and cook 3 min more. Taste and adjust the seasoning if needed.

3

Finish with the lemon zest and chopped parsley! This makes a wonderful vegan, main course. Great add- ins: sun dried tomato, pine nuts, saute’ mushroom, artichoke hearts.

Notes

Zucchini Pasta
IngredientsDirections